Roasted Butternut Squash Seeds

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.

Course Snack

Cuisine American

Keyword roasted butternut squash seeds, roasted squash seeds

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 54kcal

Author Maria Doss

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.

Video

Notes

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.

Nutrition