Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.

    Advertisement
  • After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.

  • Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

216.5 calories; 8.5 g protein; 6.1 g carbohydrates; 0 mg cholesterol; 297 mg sodium. Full Nutrition

Reviews (151)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2005
I have tons of spaghetti squash and decided to use the seeds in this recipe. They turned out great! Has a taste & smell of popcorn. Being type 2 diabetic, it is a great snack food. Could not believe how many vitamins and minerals this snack has. It has to be one of the most nutritional foods around! Read More
(346)

Most helpful critical review

Rating: 3 stars
04/23/2012
I used lemon-infused oil and sea salt, and the flavor was fantastic. However, I don't really think this was long enough/hot enough to create crunchy seeds. They're a little too pulpy still for me. Read More
(22)
191 Ratings
  • 5 star values: 140
  • 4 star values: 39
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
10/29/2005
I have tons of spaghetti squash and decided to use the seeds in this recipe. They turned out great! Has a taste & smell of popcorn. Being type 2 diabetic, it is a great snack food. Could not believe how many vitamins and minerals this snack has. It has to be one of the most nutritional foods around! Read More
(346)
Rating: 5 stars
10/29/2005
I have tons of spaghetti squash and decided to use the seeds in this recipe. They turned out great! Has a taste & smell of popcorn. Being type 2 diabetic, it is a great snack food. Could not believe how many vitamins and minerals this snack has. It has to be one of the most nutritional foods around! Read More
(346)
Rating: 5 stars
11/24/2007
I love roasted squash seeds! I have never used oil to roast mine though. I simply stir the seeds every five minutes to prevent sticking. Read More
(229)
Advertisement
Rating: 5 stars
10/14/2005
I have never had pumpkin seeds before but I had squash on hand when I saw this recipe and thought I would try it. They were very good. I couldn't stop eating them. Yum! Read More
(124)
Rating: 5 stars
08/17/2007
Quick and easy. I just turned the oven temp down after roasting my squash and popped the prepared seeds in. 15 minutes later the snack is done! Read More
(66)
Rating: 4 stars
11/11/2009
This would be 5 stars if it included these changes: 1) Don't rinse the seeds, they taste better with their own juices 2) Soak in a bit of salty water for awhile to plump up the seeds 3) Drain water but still don't rinse 4) Let air dry before baking. If you don't have time for the soaking, at least don't rinse them and let them dry longer before baking. They just turn out better if they are dry before baking. My favorite are carnival squash seeds. Pumpkin seeds pale in comparison to all the other winter squash available! Read More
(63)
Advertisement
Rating: 5 stars
10/05/2007
Very addicting and a great idea especially right now when squash is cheap. I use butternut squash seeds. I like to put the raw seeds in a covered bowl w/the olive oil and some seasoned (Lawry's) salt. I make them in my pizza oven so I have to continuously stir some get a little burnt but it adds to the flavor! Read More
(48)
Rating: 5 stars
10/11/2004
I used PAM cooking spray instead of the olive oil and it came out just fine. Really good! Read More
(45)
Rating: 5 stars
12/09/2006
What a treat I could have given the men in the Navy and Marines when I was cooking for them. I have thrown out tons and tons of seeds back then. We didn't use pumpkins often but acorn and butternut were staples. I used acorn to try this made with canola oil and won't throw out seeds anymore! GREAT IDEA. Read More
(43)
Rating: 5 stars
09/07/2007
i wondered if they're turn out like pumpkin seeds and yes they did only a little smaller. at 275 for 15 minutes turned out perfect. used cooking spray instead of olive oil. Read More
(33)
Rating: 3 stars
04/23/2012
I used lemon-infused oil and sea salt, and the flavor was fantastic. However, I don't really think this was long enough/hot enough to create crunchy seeds. They're a little too pulpy still for me. Read More
(22)