My Roasted Butternut Squash Seeds are simple, easy and make a delicious snack! Save the seeds from your butternut squash this year and roast them for a healthy, crunchy snack.
Don’t throw away those winter squash seeds — turn them into a flavorful, healthy snack instead! They’re crunchy, perfectly salty, and so satisfying. If you’ve ever wondered whether you can roast butternut squash seeds, the answer is yes! Next time you cut open a whole butternut squash, don’t waste the seeds. I’ve used a simple seasoning, but you can flavor them any way you like (check out my suggestions below!). With just a short baking time, you’ll have an amazing, healthy, and addictive snack ready to enjoy.
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How to harvest 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.
Tips for Success
We learned a few useful tips while testing this recipe to help you get crispy, flavorful, and perfect results every time.
- Seed Quantity: About ¼ cup of butternut seeds comes from one 3–4 pound butternut squash. This can vary, so adjust the oil and seasonings as needed.
- Watch Closely: Roasted squash seeds can quickly go from golden to burnt, which makes them taste bitter. Keep a close eye and remove them as soon as they’re deep golden brown.
- Storage: Let the seeds cool completely, then store them in an airtight container at room temperature to maintain their crisp texture.
- Scaling Up: This recipe can easily be doubled or tripled depending on how many seeds you have on hand.
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 all the remaining ingredients, and toss well until everything is evenly coated. Spread in an even layer.
- Bake. Roast, stirring halfway through, until the seeds are lightly browned, 14 to 17 minutes. Let cool on the baking sheet before storing.
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.
Frequently Asked Questions
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 nutritous 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.
Since butternut squash yields far fewer seeds than a large pumpkin, I first tried roasting them in the air fryer. However, the seeds are smaller than pumpkin seeds, and many fell through the perforated basket. Roasting them in the oven is definitely the better option.
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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