Roasted Winter Squash Seeds

Roasted Winter Squash Seeds

107
Blancheskid 1

"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."

Ingredients 25 m {{adjustedServings}} servings 216 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 6.1g
  • 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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Directions

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  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.
Tips & Tricks
How to Make Baked Acorn Squash

See a simple recipe for delicious roasted acorn squash.

Simply Roasted Artichokes

See a simple technique for preparing and roasting artichokes.

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Reviews 107

  1. 136 Ratings

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S.Landas
10/29/2005

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
11/23/2007

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
10/14/2005

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!