Treat yourself to these delicious Roasted Squash Seeds! You can use seeds from any kind of winter squash to make this easy recipe, and they're so crispy and delicious. The perfect fall snack!
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Roasted Pumpkin Seeds have lots of fans (including me), but did you know that you can roast seeds from any type of winter squash?
It's true! The next time you cook winter squash, don't throw away the seeds. Make this scrumptious Roasted Squash Seeds recipe instead!
You are going love this yummy snack! The recipe is super easy to make, and the crispy seeds are an irresistible snack. You can flavor these Baked Squash Seeds so many different ways, and you'll find lots of ideas below. Plus, this recipe a simple way to cut down on food waste.
Bonus: you can cook these crunchy seeds in your oven or your air fryer! They're super delicious either way, so choose your favorite method.
Ready to start roasting? Then keep reading for all the details!
This recipe uses basic ingredients you can find in any store! Here's what you'll need:
- Squash Seeds - You can use the seeds from any type of winter squash, including, butternut squash, acorn squash, spaghetti squash, kabocha squash, etc. I used delicata squash seeds for these photos. The amount of seeds you'll get varies from squash to squash, but the recipe is easy to adjust.
- Olive Oil - Tossing the seeds with olive oil helps make them browned and crispy, and it adds flavor, too.
- Salt + Pepper - Season the seeds simply with just salt and fresh cracked pepper, or add other flavorings. I recommend using kosher salt for the best flavor.
- Other Seasonings - You can easily customize the flavor by using different seasonings. The recipe calls for garlic powder, but you'll find lots of other ideas in the Seasoning Ideas section below.
This recipe is naturally vegetarian, vegan, gluten free, low carb, dairy free ... all that good stuff. Which means almost anyone can eat them!
You'll Also Need
You'll need a sharp knife to cut open the squash, a sheet pan to dry and roast the seeds (these baking sheets are my fave!), and an oven or air fryer to cook the seeds.
How to Roast Squash Seeds
Roasting Squash Seeds is fun, quick, and easy! You'll find a detailed recipe card below, but here's an overview of the steps:
- Clean to the seeds. Start by scooping the seeds out of the squash and separating them from the pulp. I find it easiest to work with one small handful at a time. Begin by brushing any large clumps of seeds from the pulp, then gently squeeze the pulp, and more seeds should pop out. Tip: You do not need to rinse the seeds, unless there's tons of pulp still stuck to them when you're done.
- Dry the seeds. Next, spread the seeds on a large baking sheet, and let them dry. A dry exterior helps ensure that the oil and seasonings will stick. Tip: I'd recommend at least 30 minutes drying time, but a couple hours (or even overnight) is better.
- Season the seeds. Once they're dry, drizzle the seeds with olive oil, and season with salt, pepper, and any other seasonings you'd like to use. Tip: Check out the Seasoning Ideas section below for many creative ideas!
- Roast (or Air Fry) the seeds. Once you've seasoned the seeds, spread them into a single layer (either on a baking sheet, or in the basket of your air fryer). Then bake / air fry the seeds, stirring every 5 minutes, until they're golden brown and crisp throughout. The cooking time will vary depending on the size of the seeds. They will also cook faster in your air fryer. Tip: Don't skip the stirring! This helps the seeds cook evenly, ensuring that they get crunchy all the way through.
And that's all there is to it ... time to start snacking on your homemade Roasted Squash Seeds! Keep reading for more seasoning ideas, plus creative serving suggestions that go beyond snacking.
You can season these Toasted Squash Seeds so many different ways! Here are some easy + delicious ideas to try:
- Salt and Pepper - Keep things simple and season the seeds to taste with classic salt and pepper. Basic, but so delish!
- Cinnamon Sugar - Mix together ½ tablespoon granulated sugar and ½ teaspoon ground cinnamon in a small bowl. Toss with the hot seeds as soon as they're finished cooking.
- Spicy - Mix with ½ teaspoon chili powder, ¼ teaspoon garlic powder, and ⅛ teaspoon cayenne before roasting.
- Garlic - Stir ½ teaspoon garlic powder into the seeds before baking.
- Garlic Parmesan - Stir ½ teaspoon garlic powder into the seeds before baking. Once the seeds are crisp, spread them into a single layer, then top with 2 tablespoons finely shredded parmesan cheese. Continue cooking another minute or two, just until the cheese is melted.
- Spicy Buffalo - Toss with 1 teaspoon of Frank's RedHot Seasoning Powder, plus a dash of Garlic Powder before air frying.
- Old Bay - Combine with ½ tablespoon Old Bay Seasoning before cooking.
- Ranch - Toss the hot seeds with half of a (0.4-ounce / 11 gram) packet of dry ranch salad dressing mix (such as Hidden Valley Ranch) after they're done roasting.
- Smokey - Mix with ½ teaspoon smoked paprika and ¼ teaspoon of garlic powder before baking.
- Truffle - Season lightly with salt and pepper before air frying, then sprinkle with Truffle Salt to taste once they're done cooking.
- Sweet & Spicy - Stir together ½ tablespoon granulated sugar (or brown sugar) and ⅛ teaspoon cayenne. Toss with the cooked seeds while they're still hot.
- Pumpkin Spice - Combine ½ tablespoon sugar and ½ teaspoon Pumpkin Pie Spice in medium bowl. Toss with the seeds as soon as they're finished cooking.
- Cajun - Mix the seeds with a ½ teaspoon of Cajun Seasoning before cooking.
- BBQ - Flavor with a ½ teaspoon of BBQ Rub before cooking.
Tip: All of these measurements are based on using ½ cup seeds. If you have fewer seeds (or more seeds), size the recipe down (or up), as needed.
How to Eat
These baked seeds make a wonderful snack, but there are so many other ways you can use them! Here are some easy ideas to try:
- Salad Sprinkle - Serve these crunchy seeds over a seasonal salad, such as this Fall Harvest Salad or this Roasted Butternut Squash Salad.
- Soup Topping - Sprinkle the toasted seeds over a bowl of your fave soup ... this works especially well with creamy varieties, like this Celery Soup or this Roasted Carrot Soup.
- Bowl Ingredient - Add exta flavor to your favorite grain or veggie bowl. They'd work great in this Roasted Vegetable Bowl!
- Granola / Trail Mix Add-In - Stir the roasted seeds into a batch of Homemade Granola after it's finished baking. They'd be delish in Trail Mix, too!
- Baked Goods Finishing Touch - Top your favorite baked goods (such as muffins or quick breads) with the seeds before baking. If you plan to use the seeds this way, you may want to undercook them slightly. That way, they won't burn in the oven.
- Sundae Topping - Add a toasty crunch to your next bowl of ice cream.
- Party Snack - Of course, this easy snack recipe would be welcome at any party, too!
This recipe is easy to make and easy to store! If you don't eat all the seeds immediately (they are difficult to resist), then store them at room temperature in an airtight container (such as a mason jar or covered bowl). They will stay fresh for a couple weeks.
If you loved this recipe, make sure to try these Roasted Pumpkin Seeds, too ... they're a fall classic! Need some winter squash recipes so you can bake these seeds? Then try one of these delicious dishes next:
- Roasted Delicata Squash
- Stuffed Delicata Squash
- Butternut Squash and Gorgonzola Salad
- Butternut Squash Lasagna
- Butternut Squash Macaroni and Cheese
- Butternut Squash Enchiladas
- Mini Butternut Squash Pizzas
- Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese
- Stuffing Stuffed Acorn Squash
Looking for more recipe ideas? You could swap out the pumpkin for squash in any of these recipes: Pumpkin Couscous, Pumpkin Red Lentil Curry, Pumpkin Coconut Curry, Pumpkin Feta Pizza, Pumpkin Risotto, Pumpkin Feta Salad, and Roast Pumpkin Soup.
Frequently Asked Questions (FAQs)
Roasted squash seeds have a mild, nutty taste. They take on the flavor of the spices that you use to season them.
Roasted squash seeds are a tasty snack that's actually good for you! The seeds are a good source of fiber, protein, and healthy fats, as well as vitamins and minerals. Learn more about squash seed nutrition from Bob's Red Mill.
The easiest way to clean squash seeds is to work with one small piece of pulp at a time. Brush off any seeds hanging from the pulp first, then gently squeeze the pulp to push out the remaining seeds.
If your squash seeds are still chewy after roasting, you haven't baked them for long enough. Return the seeds to the oven, then continue roasting until they are crunchy throughout (stirring and checking at five minute intervals).
Squash seeds can sit out for a few hours (or even overnight) before roasting. You should let the seeds dry at least 30 minutes, because a dry exterior helps the oil and seasonings stick to the seeds. If you're not planning to roast the seeds for a couple days, transfer them to an airtight container, then refrigerate them until you're ready to use them.
Roasted Squash Seeds
- ½ cup squash seeds (from butternut squash, acorn squash, spaghetti squash, kabocha squash, delicata squash, etc.)
- ½ tablespoon extra virgin olive oil (1 ½ teaspoons)
- ½ teaspoon garlic powder, or to taste (optional)
- kosher salt
- Preheat oven to 350 degrees.
- Separate squash seeds from pulp, then transfer seeds to a baking sheet. Let dry for at least 30 minutes.
- Drizzle seeds with olive oil, then sprinkle with garlic (if using), and season generously with salt and pepper. Mix well.
- Bake seeds, stirring every five minutes, until toasted and crisp (about 15 to 25 minutes).
- ½ cup seeds : ½ tablespoon of olive oil (1 ½ teaspoons)
- ⅓ cup seeds : 1 teaspoon olive oil
- ¼ cup seeds : ¾ teaspoon olive oil