Roasted Winter Squash Seeds


"Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack. Serving size will vary depending on the yield of seeds."
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20-35 mins servings
Serving size has been adjusted!
Original recipe yields 2 servings

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  1. Remove seeds from squash. Rinse well in water, removing any strings and bits of squash that may remain. Pat dry with a towel or leave out on the counter for awhile to dry a bit.
  2. Preheat oven to 325 deg F.
  3. In a bowl, toss with a little olive oil or butter and salt.
  4. Spread seeds on a foil lined baking sheet and cook for 15 to 25 minutes (timing will depend on how big/wet your seeds are) or until seeds start to pop. Remove from oven, cool and enjoy!


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