Name: Roasted Winter Squash Seeds
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup butternut squash seeds or other hard squash seeds; 1 tablespoon olive oil; 0.5 teaspoon salt, or to taste

Cook Time: 15 minutes

Ingredients:

1 cup butternut squash seeds (or any other hard squash seeds)
1 tablespoon olive oil
teaspoon salt (or to taste)

Directions:

Step 1: Gather all ingredients and prepare your workspace.

Step 2: Preheat the oven to 275F (135C). Line a baking sheet with parchment paper or aluminum foil.

Step 3: After removing the seeds from the squash, rinse them under water. Remove any strings or squash bits. Pat the seeds dry with a paper towel.

Step 4: Place the seeds in a small bowl, then stir in the olive oil and salt until they are evenly coated.

Step 5: Spread the seeds out in a single layer on the prepared baking sheet.

Step 6: Bake in the preheated oven for about 15 minutes, or until the seeds begin to pop. Keep an eye on them to avoid over-baking.

Step 7: Once done, remove the seeds from the oven and allow them to cool on the baking sheet before serving.

Nutrition Facts (per serving):

Calories: 217
Total Fat: 19g (25% Daily Value)
Saturated Fat: 4g (18% Daily Value)
Sodium: 297mg (13% Daily Value)
Total Carbohydrate: 6g (2% Daily Value)
Dietary Fiber: 1g (5% Daily Value)
Protein: 9g (17% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 15mg (1% Daily Value)
Iron: 5mg (29% Daily Value)
Potassium: 279mg (6% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Roasted Winter Squash Seeds Recipe

Comments

Janet Smith

10/05/2025 05:10:25 AM

I have tried this recipe multiple times and each time I experiment with different seasonings. My children adore them with a mixture of cinnamon, nutmeg, clove, ginger, and sugar. I make sure to stir them occasionally, even though it's not specified in the recipe, and I have noticed they tend to scorch less this way.

Joyce Phillips

10/04/2025 06:15:58 AM

I tried this recipe for the first time and it turned out amazing! I substituted olive oil and a pinch of seasoning salt for regular salt, and baked them for an extra 10 minutes until I heard that satisfying 'pop' sound. These roasted seeds were incredibly delicious, and I actually like them more than pumpkin seeds. I will definitely be making these again!

Jose Thompson

10/04/2025 03:27:38 PM

I love using a blend of avocado and olive oil, seasoned with Lawry's original seasoning salt and parmesan ranch, to roast squash. After the initial time in the oven, I turned it off and let the seeds sit for a few minutes to ensure they were perfectly crispy. They turned out absolutely delicious, and I can't wait to make them every time I roast squash. I might even add them to my salads if I can resist eating them all in one sitting!

Jennifer Clark

10/04/2025 07:36:53 AM

I tried using buttercup/kabocha squash seeds. It took a bit longer than the recipe indicated (around 40 minutes in the oven at 275°F), but the result was great! I decided to enhance the flavor by adding paprika and cumin. I will definitely make it again given the opportunity!

Amanda Sanchez

10/07/2025 09:44:06 AM

I tried roasting acorn squash seeds without oil and instead used a BBQ seasoning blend. I cooked them in a sauté pan, stirring frequently. The result was delicious, and I saved on extra calories from oil!

Timothy Rodriguez

10/05/2025 07:27:17 AM

I recently tried roasting seeds from a Sunshine Squash. While following the recipe, I found myself roasting the seeds for 30 minutes instead of the suggested 15. After that, I coated them with melted butter and a sprinkle of sea salt. The result was truly delicious!

Rachel Jones

10/07/2025 07:24:16 PM

Simple and delicious. I enhanced the seed mix by incorporating some Ranch popcorn seasoning, resulting in a fantastic outcome!

Patricia Phillips

10/07/2025 03:17:27 PM

Superb!

Julie Thompson

10/07/2025 03:56:13 AM

I decided to make a smaller portion and the outcome was great. I recommend using less salt initially and adjusting according to your taste preferences, as I might have used a bit too much salt. I'm thinking of adding some spices to the recipe next time for an extra kick.