Roasted Squash Seeds
Learn how to roast squash seeds with this easy recipe ... they're so simple to make (in your oven or air flyer) and super delicious!
Servings: 8 servings
Calories: 26kcal
Ingredients
- 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
- pepper
Equipment
Instructions
- Preheat oven to 350°F (175°C).
- 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).
- Let baked squash seeds cool, then store in an airtight container until ready to eat. Enjoy!
Notes
Air Fryer Directions - Clean and dry seeds as directed above, then mix with 1 teaspoon olive oil, ½ teaspoon garlic powder, and salt and pepper to taste. Preheat air fryer to 350 degrees for 5 minutes. Place seeds in air fryer basket, cook until crisp, stirring every 5 minutes (about 10 to 15 minutes total).
Cooking Tip - Cooking time will vary depending on the size of your seeds, so watch them closely! For these photos, I used delicata squash seeds, and they only took about 15 minutes to roast in the oven. However, larger seeds may take up to 25 minutes. For the best results, be sure to taste test the seeds as they cook.
Adjusting the Recipe - You can adjust this recipe up or down, depending on the amount of seeds. The ratio is 1 cup seeds : 1 tablespoon of olive oil, which equals:
- 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
Nutrition
Calories: 26kcal
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