Roasted Winter Squash Seeds

Roasted Winter Squash Seeds

93 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Blancheskid
Recipe by  Blancheskid

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 cup

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Directions

  1. Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
  3. Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

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Reviews (93)

Rate This Recipe
S.Landas
306

S.Landas

I have tons of spaghetti squash and decided to use the seeds in this recipe. They turned out great! Has a taste & smell of popcorn. Being type 2 diabetic, it is a great snack food. Could not believe how many vitamins and minerals this snack has. It has to be one of the most nutritional foods around!

pieridae
218

pieridae

I love roasted squash seeds! I have never used oil to roast mine, though. I simply stir the seeds every five minutes to prevent sticking.

Tara
112

Tara

I have never had pumpkin seeds before, but I had squash on hand when I saw this recipe and thought I would try it. They were very good. I couldn't stop eating them. Yum!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 216 cal
  • 11%
  • Fat
  • 19.2 g
  • 30%
  • Carbs
  • 6.1 g
  • 2%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Toasted Pumpkin Seeds

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Mexican-Spiced Pumpkin Seeds