Appetizers Eat

Roast Squash Seeds

Name: Simple Roast Squash Seeds
Prep time: 20 min
Cook time: 20 min
Ingredients: Seeds from 1 squash; 1 tbsp olive oil; 1/2 tsp salt (more or less to taste); 1/2 tsp pepper (more or less to taste)

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Roast Spaghetti squash seeds in a white ramekin on a blue checked cloth with a pumpkin the background. They are easy to make, just like any other roast winter squash seeds.

I have a confession. Roasted seeds and nuts are my weakness. (Especially if someone candies them…oh my word!) I would definitely sell my soul for a lifetime supply of maple candy roasted pecans.

Which says alot about my soul, frankly. But roast squash seeds are right up there, too. They’re one of the reasons I get so excited for fall.

How could you not love them? They are easy to make, nutritious, totally customizable, and yummy! The perfect healthy fall snack.

Another rustic fall snack is this easy homemade chicken liver paté!

TL;DR

Scoop out Seeds
Separate from the flesh
Wash and Dry
Coat in oil and seasonings
Place in 275°F oven for 20 minutes
Eat.

Jump to Recipe

The one thing that always throws me off is the sheer number of seeds. And how well hidden they are. Every time I finish one clump of strings, I somehow find another little seed still hiding inside. And, without fail, I always manage to dump the entire strainer of seeds and flesh onto the floor in the process. Kathryn dumping squash seeds has become a yearly tradition, like apple picking or listening to Handel’s Messiah on repeat for Thanksgiving. (No? Just me? Okay.)

Pumpkin seeds are an obvious choice. Especially if you’re planning to make this creamy roasted pumpkin and apple soup from scratch!

But you can eat the seeds from every winter squash: butternut, acorn, kabocha, spaghetti, delicata, etc. Which means you don’t have to go through the hassle of a rotting jack-o-lantern on your porch to enjoy this treat.

Acorn Squash sliced in half with seeds exposed.

Fun fact: smaller squash have smaller seeds. Which means they are tender and more flavorful. If pumpkin seeds are too tough for you, opt for acorn or butternut. So before you go scooping all those seeds into the trash after slicing your acorn squash, stop! Roast the seeds. Because here at Sugar with Spice, we use all parts of the ~~buffalo~~ squash.

Wondering what to do with your acorn squash? Try this Tex-Mex Stuffed Acorn Squash recipe for an extra cozy fall treat.

How do I separate the seeds from the pulp?

Place the pulp with seeds attached into a bowl of cold water. Use your hands to remove seeds from the pulp. The discarded pulp will sink to the bottom and the seeds will float. Easy gunk removal and your seeds are ready to be washed!

Don’t worry about removing every single bit of string and flesh from the seeds. Pulp and juice from the squash will actually add a bit of flavor and it doesn’t affect the roasting. Some cooks recommend just roasting the pulp and seeds whole in the oven. I’ve never tried, but it’s next on my list!

Do the seeds need to be dried?

Yes. Unfortunately, I recommend drying first. The seeds just roast better and crisp up faster if they go in the oven dry. It’s my least favorite part too. I hate separating wet, slimy seeds and laying them out flat on dish towels. And then peeling them off the towel once they dry. But the result is worth it!

Acorn squash seeds with two stuffed acorn squash in the background and cranberries around.

Do I need oil to roast squash seeds?

Nope! Oil is not necessary. You can roast them perfectly well without any fat content as long as they have been dried before hand. Obviously your spices won’t stick to the seeds as easily, but If you choose to use fat, all types will work for this recipe: olive oil, canola oil, butter, coconut oil. I prefer olive oil or butter and those flavors tend to go best with my seasoning preference. But the choice is totally up to your taste buds!

How do I season roast squash seeds?

You can season them however you want! Salt and pepper roasted squash seeds are probably the most common. We all had those as a kid on pumpkin-carving day, right? But I believe in changing things up as much as possible, so I recommend trying spicy roast squash seeds or sweet roast squash seeds. You can also make a savory version with some italian herbs and parmesan. There are a few suggestions of my own creation in the recipe notes!

Roast Acorn squash seeds on a pan out of the oven

How do I store roast squash seeds?

You can leave them in a cute bowl on the counter for about 4 days after roasting. They make a perfect snack! Alternatively, place them in an airtight container for up to 2 weeks. (Assuming you still have any left by then!) Roast squash seeds keep fairly well, though obviously not as long as whole squash. Oh well, just means you have to make more than one batch in a season!

Looking for another autumn snack? Try these easy maple candied pecans!