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 it a butternut squash risotto or squash pasta bake – be sure to scrape out those seeds and get them in the oven.
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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
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.
Recipe FAQ
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.
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.
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
- Halloween Pumpkin Soup
- Crispy Smoky Roasted Chickpeas
- Simple Homemade Hummus
- Crispy Roasted Cauliflower with Cumin Seeds
- Vegan Pancetta (Crispy Bacon Bits)
You can also check out my full list of vegan snack recipes.
Roasted Squash Seeds (Pumpkin, Butternut, Acorn)
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
- Creamy Vegan Butternut Squash Risotto
- Vegan Butternut Squash Pasta Bake
- Halloween Pumpkin Soup
- Crispy Smoky Roasted Chickpeas
- Simple Homemade Hummus
- Crispy Roasted Cauliflower with Cumin Seeds
- Vegan Pancetta (Crispy Bacon Bits)
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Sarah
So simple yet so tasty!
The Pesky Vegan
I know! Thanks for the review.