Roasted Winter Squash Seeds

83 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 25 min

“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.” - by Blancheskid

Ingredients

1 cup winter squash seeds
1 tablespoon olive oil
1/2 teaspoon salt, or to taste

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Metric US

Original recipe yields 1 cup

Directions

Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
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.
Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

Nutrition

Amount Per Serving (4 total)

Calories
216 cal
11%

Fat
19.2 g
30%

Carbs
6.1 g
2%

Based on a 2,000 calorie diet

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Reviews (83)

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292

S.Landas

Oct. 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 be..." See morelieve how many vitamins and minerals this snack has. It has to be one of the most nutritional foods around!"

214

pieridae

Nov. 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...." See more"

110

Tara

Oct. 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!..." See more"

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