Inspiration: I’ve roasted squash seeds with all kinds of seasoning combinations over the years, but I’ve found that I always, always come back to this simple recipe again and again. No matter what crazy spice combinations that we can come up with, this recipe with salt and pepper is by and away our favorite. One of my favorite things about fall and winter is that I’m always cooking up winter squashes, so we always have these around the house as a snack (though they don’t last long).
What We Love: These are basically crispy and crunchy little bites of delicious. They’re very salty (we love that), and they have a nice little something from the greasy olive oil and spicy pepper. Simplicity at its finest. And one of my favorite things about these is if you don’t clean your squash seeds too too well before baking them. Those little bits of squash that stick to the seeds and crisp up in the oven are fantastic and add just a tiny bit more flavor. I used seeds taken from a spaghetti squash this time around, so you can see some of the random spaghetti squash strands in the picture.
Tips: These taste really, really wonderful when they’re fresh out of the oven and still warm. I’d recommend eating them that way if you can (or at least snacking on a few, like I always do). They’re great completely cooled, though, too. They make an awesome football-watching snack or a great little treat in a work-day lunch.
Simple Roasted Squash Seeds
Source: Original Recipe
Squash seeds (from a pumpkin, butternut squash, spaghetti squash, etc.)
Olive oil
Kosher salt
Freshly cracked black pepper
1. Spread the squash seeds out onto a baking tray. Pour on gobs of olive oil, and sprinkle generously with a ton of Kosher salt and fresh black pepper. Mix with your hands to combine, and then shake the tray so that the seeds are in a single layer.
2. Bake at 350 degrees until the seeds are browning and starting to pop in the oven, about 15-20 minutes. Toss the seeds a few times with a spatula while they are cooking to ensure even browning.
3. Eat warm or let cool and then transfer to a storage container.
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This sounds very simple and tasty. I’ve actually never even thought of roasting squash seeds. Probably because I haven’t been able to have a garden anymore. But that can be remedied by talking to those that have gardens!
I’ll give these a try!
I never thought of roasting squash seeds either, Curt, until about last fall. For some reason, it only ever occurred to me to roast pumpkin seeds at Halloween time……turns out that other squash seeds are fabulous, too! Hope you enjoy them if you give them a try.
Love your blog! Beautiful photos. I first started roasting squash seeds last year after running out of pumpkin, and noticed how similar they are. They make the perfect snack!
Thanks, Grace! They really are a great snack, especially when you’re not feeling really hungry but just want something to munch on :)
I roast a lot of squash, but have been neglecting to avail myself of the seeds. I know a proper chef is supposed to be frugal and ensure things don’t go to waste, but I scrape them into the rubbish bin most days. A travesty. This sounds like a great recipe to try!
I like garnishing dishes with ingredients that relate to what they’re made of, topping roasted squash with roasted seeds seems like a given. Good idea.
I threw away squash seeds for years, too – t’s a shame! I always just snack on them, now…..I don’t know that I’ve used them for a topping before for recipes, but you’re right – a great idea!
I love roasted seeds and have to use restraint to not over do it eating them!
Oh, me too! They’re so addictive!
Carrie,
I have a wonderful recipe for Butternut Squash soup. I was inspired by your roasted squash seed recipe and topped the soup with the roasted seeds and it made the soup even more delicious. If you forward me your e-mail address I will be more than happy to send you the recipe.
Thanks, Dayna, that would be really great! You can send it to ourlifeinfood@gmail.com. Thanks!
Happy new year!