Roasted Squash Seeds

Next time you carve a pumpkin, or say… maybe make a Creamy Kabocha Squash Risotto or Butternut Squash Soup… save the seeds for roasting!  They make a lovely quick and flavorful snack that you can eat by itself or use as a salad or soup topping.

Roasted Squash Seeds


  • 1 C raw squash seeds
  • 1 T olive oil
  • A pinch of salt and cayenne pepper


Preheat oven to 325°F.

Rinse seeds under cold water and pick out the pulp and strings.  Pat dry.

Toss the seeds in a bowl with olive oil, salt, and cayenne pepper.  Spread evenly on a baking sheet.

Bake in the oven for 10-20 minutes or until browned, shaking the pan occasionally.  I love to eat these crunchy little morsels whole as a snack on its own, or as a salad topping.

3 Responses to “Roasted Squash Seeds”
  1. This. Was. Delicious. OMG. So doing this every time I make butternut squash!

Check out what others are saying...
  1. […] cut it into 1-inch cubes.  You can reserve the seeds to roast separately for a delicious snack: Roasted Squash Seeds recipe […]

  2. […] While that cooks, peel, slice and cube the squash. Save the seeds and roast them later! I used this tasty recipe. […]

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