Roasted Squash Seeds (With Variations)
Roasted squash seeds are a savory snack. Use this recipe to enjoy the seeds from winter varieties such as spaghetti squash, acorn, or butternut.
- Serves: 6 persons
- 1 ½cups squash seeds from a squash (raw, any winter squash variety)
- 1tablespoon salt
- 1 ¾tablespoons butter (melted, or olive oil )
Step 1Gather the ingredients.
Step 2Cut the squash in half lengthwise.
Step 3Gather seeds from squash, separating them from the stringy flesh, and place them in a colander .
Step 4Rinse the seeds thoroughly in a colander and pick away any excess squash flesh still clinging to the seeds.
Step 5Once clean, spread the seeds out in an even layer on a clean kitchen towel or paper towels and allow them to dry. Seeds can be patted dry, but they roast much better when they are completely dry. This is a good step to reach before you continue to prepare the main flesh of your squash in whatever recipe you prefer. The seeds can be allowed to dry for 30 minutes to several hours before you go on to the roasting step.
Step 6Preheat the oven to 275 F. Toss the dry squash seeds with salt and butter and place in a single layer onto a cookie sheet lined with aluminum foil or parchment paper .
Step 7Place in the oven and bake for 15 to 20 minutes or until seeds are golden brown.
Step 8When you remove them from the oven, agitate the pan a bit to loosen them. Allow them to cool for 5 to 10 minutes before serving as they will become crisper as they cool.
Step 9Serve the seeds warm or at room temperature. Enjoy.