Roasted Squash Seeds

Squash seeds

Squash seeds are just as tasty as their pumpkin cousins. Here’s a simple way to make the most out of your winter squash. Use these as a garnish on squash soup or save them for snacking! This recipe will work particularly well with the butternut squash coming in this week’s box.

Squash seeds
Olive or organic canola oil (about 1 tablespoon per cup of seeds)
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
1/2 teaspoon cumin
Salt, to taste

1. Preheat oven to 300*.
2. Clean the seeds, removing any bits of squash.
3. Dry the seeds on a paper towel.
4. Toss the seeds with oil in a bowl, making sure to coat them thoroughly. Also add a couple generous pinches of salt.
5. Spread the seeds on a baking sheet without too much overlap. Roast seeds in the oven. Check them after 10 minutes, stirring them or rotating the baking sheet. Cook another 10-15 minutes. Start checking them in the last 5 minutes to ensure they don’t burn.
6. When the seeds are done, sprinkle them with the spices and toss them in a bowl. Allow to cool and enjoy!

4 thoughts on “Roasted Squash Seeds

  1. Jessica Gillooly says:

    Made your delicious Carnival squash and apple soup. It was a hit in Southern California where different types of squash have just become available in our CSA boxes also.

    Looking forward to roasting the seeds.


  2. Jessica Gillooly says:

    I toasted the squash seeds while preparing breakfast this morning. The toasted seeds were super easy to make and had a nice combination of flavors. BTW they were eaten by the time breakfast was finished since they go well with yogurt and fruit. Now time to get busy with the Delicato squash (and more seeds for tomorrow.)


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