Crisp Roasted Squash Seeds
User Reviews
3.6
Crisp Roasted Squash Seeds
Description
This recipe converts leftover squash seeds into crisp, seasoned snacks by roasting them at 375°F. Seeds are first cleaned and dried, then coated evenly with olive oil and tailored spices specific to each squash type—such as fennel for butternut or allspice and cardamom for kabocha. They are spread in a single layer on a baking sheet to ensure even cooking.
Roasting takes 15 to 20 minutes until seeds turn golden and start to pop, offering a crunch distinct from raw seeds. Stirring occasionally helps uniform roasting. Some seeds may not pop but should still develop a crispy texture.
Larger seeds like kabocha benefit from boiling in salted water before roasting, which softens their shells. Oil can be omitted for dry toasting, though seasonings won't adhere well, resulting in plain but tasty seeds.
Ingredients
acorn squash seeds
- 1/2 cup acorn squash seeds cleaned and dried
- 1 tsp olive oil
- salt start with 1/4 tsp, to taste
butternut squash seeds
- 1/2 cup butternut squash seeds cleaned and dried
- 1 tsp olive oil
- 1 tsp fennel seeds
- salt start with 1/4 tsp, to taste
delicata squash seeds
- 1/2 cup delicata squash seeds cleaned and dried
- 1 tsp olive oil
- 1 tsp coriander seeds
- 1/2 tsp curry powder
- salt start with 1/4 tsp, to taste
spaghetti squash seeds
- 1/2 cup spaghetti squash seeds cleaned and dried
- 1 tsp olive oil
- 1/2 tsp red pepper flakes more or less to taste
- salt start with 1/4 tsp, to taste
kabocha squash seeds*
- 1/2 cup kabocha squash seeds cleaned and dried
- 1 tsp olive oil
- 1/4 tsp allspice
- 1/4 tsp cardamom
- 1/8 tsp cloves ground
Instructions
- set oven to 375F
- Toss the seeds with the oil and the appropriate seasonings in a small bowl. Make sure to get all the seeds evenly coated.
- Spread the seeds out on a dry baking sheet, making sure they're in a single layer.
- Bake for 15-20 minutes, until they turn golden and start to pop. I like to stir them around once or twice during the cooking to rearrange them so they cook evenly. Note: some seeds do not pop, so if they've turned golden after 20 minutes, they're done.
- Let cool on the baking sheet and then you can put them in a bowl for serving. Add more salt or seasonings to taste.
Notes
- Boil large seeds such as kabocha or pumpkin in salted water for 10 minutes before roasting to soften shells.
- Dry seeds thoroughly after boiling to promote even roasting.
- You can roast seeds without oil for a plain but crisp snack, but seasonings will not stick without oil.
- Stir seeds once or twice during roasting for uniform crispness and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 2Tbsp | |
| Calories | 114kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 145mg | 6% |
| Potassium | 0.04mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Calcium | 0.1mg | 0% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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