Name: Roasted Squash Seeds (Use Any Variety)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 large squash ((any variety, or you could use several)); Olive oil; Salt

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Roasted squash seeds make for a delicious vegan snack or topping that's crunchy, nutty, and nutritious. This simple recipe uses nothing more than oil and salt, but you can add any flavours or seasonings you like.

Next time you're cooking with any winter squash, be sure to scrape out those seeds and get them in the oven.

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Can you eat the seeds from any squash?

You can eat the roasted seeds of any winter squash. This includes varieties of pumpkin and others such as butternut squash, spaghetti squash, or acorn squash.

They are a delicious and nutritious snack, with a crunchy texture and slightly nutty flavour.

How to store seeds to roast later

If your squash doesn't have many seeds inside, you can store these until you have more to roast all together. Simply follow the steps below for cleaning the seeds, and then make sure they are fully dry (leaving them out overnight if necessary).

Once dry, store in the fridge in an airtight container for up to a week until you have more to roast together.

How to clean squash seeds

Slice the squash in half. Using a spoon, scrape out the seeds and stringy flesh and place it all in a colander.

Under running water, separate the seeds from the flesh and discard the flesh. Don't worry about getting every last bit – just try to remove any obvious parts.

Spread out the seeds on a cloth or kitchen towel and pat dry. If preparing in advance, you can leave the seeds to dry naturally for up to several hours.

How to roast squash seeds

Preheat the oven to 180°C (360°F). Once you've cleaned and dried the seeds, transfer them to a baking sheet. Drizzle over a little olive oil (I used around 1 tablespoon for the seeds from one large pumpkin) and sprinkle with salt. Toss the seeds to evenly coat.

Place in the oven and roast for around 10-15 minutes or until lightly golden brown. The roasting time will vary depending on the type and size of squash seed you’re using, so it’s best to check after 10 minutes to see how they’re getting on.

Remove from the oven and allow to cool for a few minutes, which will help them to crisp up a little more. At this stage, I sometimes sprinkle over some extra salt.

Variations/tips for roasted squash seeds

This recipe keeps it simple with salt, but you could add any seasonings or combinations you like. Suggestions for herbs and spices include:

Oregano
Thyme
Rosemary
Cumin
Garam masala
Smoked paprika
Cinnamon
Chilli powder
Cayenne pepper
Curry powder

Where to use roasted squash seeds?

Roasted squash seeds are great as a snack or as a topping for your favourite winter squash recipes. I like them on top of a creamy vegan butternut squash risotto along with crispy fried sage leaves.

How to store the roasted seeds

Once the seeds have cooled down to room temperature, store them in an airtight container. They should last for up to three or four days, at which point they'll probably start to lose their crunch.

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Roasted Squash Seeds (Use Any Variety)

The Pesky Vegan

Roasted squash seeds make for a delicious vegan snack or topping that's crunchy, nutty, and nutritious. This simple recipe uses oil and salt, but you can add any flavours or seasonings you like.

5 from 1 vote

Rate this Recipe Print Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Snack

Cuisine Gluten-free, Vegan

Ingredients

1 large squash (any variety, or you could use several)
Olive oil
Salt

Instructions

Preheat the oven to 180°C (360°F).
Slice the squash in half. Using a spoon, scrape out the seeds and stringy flesh and place it all in a colander.
Under running water, separate the seeds from the flesh and discard the flesh. Don't worry about getting every last bit – just try to remove any obvious parts.
Spread out the seeds on a cloth or kitchen towel and pat dry. If preparing in advance, you can leave the seeds to dry naturally for up to several hours.
Transfer the seeds to a baking sheet. Drizzle over a little olive oil (I used around 1 tablespoon for the seeds pictured above) and sprinkle with salt. Toss the seeds to evenly coat.
Place in the oven and roast for around 10-15 minutes or until lightly golden brown. The roasting time will vary depending on the type and size of squash seed you’re using, so it’s best to check after 10 minutes to see how they’re getting on.
Remove from the oven and allow to cool for a few minutes, which will help them to crisp up a little more. At this stage, I sometimes sprinkle over some extra salt. Enjoy as a snack or topping in your favourite squash recipes.

Notes

Seasoning ideas: This recipe keeps it simple with salt, but you could add any seasonings or combinations you like. Try dried herbs such as oregano, thyme, or rosemary, or ground spices such as cumin, garam masala, smoked paprika, cinnamon, chilli powder, cayenne pepper, or curry powder.

Squash variety: You can eat the roasted seeds of any winter squash. This includes varieties of pumpkin and others such as butternut squash, spaghetti squash, or acorn squash.

Oven temperature: If roasting the seeds at the same time as the squash itself (and if the squash recipe you’re following calls for a higher oven temperature than stated here), keep an eye on the seeds to make sure they don’t burn or overcook.

Storage: Once the seeds have cooled down to room temperature, store them in an airtight container. They should last for up to three or four days, at which point they'll probably start to lose their crunch.

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Keyword butternut squash seeds, pumpkin seeds, vegan snack

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