My Roasted Butternut Squash Seeds are simple, easy, and make a delicious snack! Save the seeds from butternut squash this year and roast them for a healthy, crunchy snack.
If you are looking for butternut squash recipes, then try the butternut squash pie recipe or the oven-roasted sliced butternut squash.
Why You'll Love These Oven Roasted Butternut Squash Seeds
Don’t throw away those butternut squash seeds—turn them into a crunchy, flavorful, and healthy snack instead! They’re perfectly salty, satisfying, and so easy to make.
If you’ve ever wondered what to do with butternut squash seeds, roasting them is one of the easiest answers. I’ve kept the seasoning simple, but you can easily switch it up with your favorite spices and flavors—check out my suggestions below!
With just a few simple ingredients and a short time in the oven, you’ll have a deliciously crispy snack that’s perfect for movie nights or anytime you’re craving something crunchy.
-maria doss
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Tips for Success
- Seed quantity: One 3–4 pound butternut squash yields about ¼ cup of seeds, but this can vary. Adjust the oil and seasonings as needed.
- Watch closely: Seeds can go from golden to burnt quickly. Keep an eye on them and remove them once they’re deep golden brown.
- Storage: Cool completely, then store in an airtight container at room temperature to keep them crisp.
- Scale up: Easily double or triple the recipe based on how many seeds you have.
More Butternut Squash Recipes
Roasted Butternut Squash Seeds
Ingredients
- ¼ cup butternut squash seeds (from 1 butternut squash)
- ½ teaspoon olive oil
- ⅛ teaspoon salt or to taste
- ¼ teaspoon coarsely ground black pepper or to taste
- 1 pinch cayenne pepper add more if you like it spicy
Instructions
- Preheat the oven to 325°F.
- Prep seeds. Remove any stringy fibers from the seeds and rinse them once or twice until clean. Then, pat them dry thoroughly with a kitchen towel or paper towels.
- Season. Place the seeds on a small baking sheet, add the remaining ingredients, and toss until evenly coated. Spread them into a single layer.👉 Season to taste! The amount of seeds can vary from squash to squash, so measure your seeds first and adjust the oil and seasonings accordingly.
- Bake. Bake for 14 to 17 minutes, stirring halfway through, until the seeds are lightly golden brown. Let them cool completely on the baking sheet before storing.👉 Keep an eye on them. Don’t let the seeds turn dark brown, as the flavor will change.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to save seeds from butternut squash?
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Flavor Variations
These roasted squash seeds are delicious with the classic mix of salt, pepper, and a pinch of cayenne, but there are so many other ways to season them! Here are a few tasty ideas:
- Taco Seasoning: Add about 1 teaspoon of taco seasoning for a bold, Mexican flavor.
- Curry Seasoning: Skip the black pepper and mix in ½ teaspoon of curry powder.
- Sweet: Toss the seeds with a pinch of salt and 2 teaspoons of brown sugar. Be sure to grease your baking sheet, as the sugar will caramelize while baking.
- Plain: Keep it simple with just olive oil and salt — perfect for topping butternut squash soup or adding crunch to salads without extra seasoning.
Butternut Squash Seeds FAQ'S
Saving the seeds is easy, and it’s a great way to avoid wasting them!
Cut the squash: Cut the butternut squash in half lengthwise.
Scoop out the seeds: Use a large spoon to scoop the seeds and stringy pulp into a bowl.
Separate the seeds: Add some water to the bowl and gently squish the seeds and pulp with your fingertips. Pull away the larger pieces of pulp as the seeds separate. Don’t worry about removing every little bit.
Rinse: Transfer the seeds to a fine-mesh strainer and rinse under cool running water, rubbing gently until they’re clean and no longer slimy.
Dry well: Spread the seeds on a clean kitchen towel or paper towels and pat them completely dry before roasting.
Yes, all squash seeds are completely edible — just like pumpkin seeds. When roasted, they turn crunchy, nutty, and delicious, making them a great healthy and nutritious snack or a topping for soups and salads.
Yes! The outer shell (or hull) of squash seeds is completely edible. When oven-roasted, the shells turn crispy and easy to chew, adding a satisfying crunch and extra fiber. While the raw shells can be a bit fibrous and unpleasant to eat, roasting transforms them into a crunchy, delicious snack.
You can, but I find the oven works much better. Butternut squash produces fewer and smaller seeds than a pumpkin, so many can slip through the holes in an air fryer basket.
For that reason, I prefer oven-roasting them, which keeps the seeds contained and makes it easier to cook them evenly without losing any.
Butternut Squash Recipes
Wondering what to do with the squash after scooping out the seeds? Try these delicious recipe ideas!
- Mashed butternut squash is a delicious side dish for Thanksgiving and holiday dinners.
- Butternut squash and cashew curry is thick, creamy, vegan, wholesome, and full of warming Indian spices.
- Air fryer butternut squash halves results in tender, succulent squash with a caramelized exterior.
- Oven-roasted butternut squash with brown sugar and butter is sweet, tender, and perfectly caramelized. It’s incredibly easy to make and the perfect squash for Thanksgiving, fall dinners, or any weeknight meal!
- Sweet butternut squash casserole features a creamy squash filling, topped with a buttery pecan topping, that’s sure to steal the show at your Thanksgiving dinner.
- Butternut squash pie is rich, smooth, custard-like, and perfectly spiced. Made with roasted butternut squash, it’s a delicious twist on pumpkin pie and will become a favorite Thanksgiving dessert!
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
