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Home » Recipes » Roasted Squash Seeds (Pumpkin, Butternut, Acorn)

Roasted Squash Seeds (Pumpkin, Butternut, Acorn)

Oct 24, 2020 by The Pesky Vegan | 2 Comments

69 shares
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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.

Roasted Pumpkin Seeds in Bowl

Next time you're cooking with any winter squash – be it a butternut squash risotto or creamy pumpkin soup – be sure to scrape out those seeds and get them in the oven.

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Roasted Squash Seeds Close-Up

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. This goes for any type of winter squash.

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

Pumpkin Seeds and Pulp in Bowl

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.

Washed Pumpkin Seeds in Colander

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.

Uncooked Pumpkin Seeds on Baking Tray

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.

Roasted Squash Seeds on Baking Tray

Recipe FAQ

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.

Can I use an air fryer?

You can certainly roast the seeds in an air fryer. Cook at approx. 180°C (360°F) with a little oil and salt for 10 minutes, before checking and cooking for a few extra minutes if you want to crisp them up more.

Variations and tips

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, and they'd also be nice in a vegan Waldorf salad.

Vegan Butternut Squash Risotto Close-Up

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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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Creamy Vegan Butternut Squash Risotto
  • Vegan Butternut Squash Pasta Bake
  • Pumpkin and Sweet Potato Soup
  • Halloween Pumpkin Soup
  • Crispy Roasted Lentils
  • Smoky Roasted Chickpeas
  • Crispy Roasted Black Beans
  • Roasted Green Peas

You can also check out my full list of vegan snack recipes.

Roasted Pumpkin Seeds in Bowl

Roasted Squash Seeds (Pumpkin, Butternut, Acorn)

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
Prevent your screen from going dark

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.
Rate this recipe 👇

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.
Air fryer: Prepare the seeds as above then cook at approx. 180°C (360°F) with a little oil and salt for 10 minutes, before checking and cooking for a few extra minutes if you want to crisp them up more.
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. 
If you liked this recipe, you might also enjoy:
  • Creamy Vegan Butternut Squash Risotto
  • Vegan Butternut Squash Pasta Bake
  • Halloween Pumpkin Soup
  • Crispy Roasted Lentils
  • Crispy Smoky Roasted Chickpeas
  • Simple Homemade Hummus
  • Crispy Roasted Cauliflower with Cumin Seeds
  • Vegan Pancetta (Crispy Bacon Bits)
 
Keyword butternut squash seeds, pumpkin seeds, vegan snack
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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« Vegan Butternut Squash Risotto (Creamy + Delicious)
Halloween Pumpkin Soup (Using Carving Leftovers) »
69 shares

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Comments

  1. Sarah

    January 12, 2021 at 3:46 pm

    5 stars
    So simple yet so tasty!

    Reply
    • The Pesky Vegan

      January 12, 2021 at 4:04 pm

      I know! Thanks for the review.

      Reply

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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