Nothing quite compares to the delightful crunch and subtly nutty flavor of perfectly roasted seeds fresh from your squash. This Roasted Squash Seeds Recipe transforms simple pumpkin or squash seeds into an irresistible, wholesome snack that feels like a treasure plucked right from fall’s bounty. Whether you’re looking for a way to avoid waste or just love a crunchy nibble, this recipe is quick, easy, and guaranteed to become a favorite new kitchen ritual.
Ingredients You’ll Need
The beauty of this Roasted Squash Seeds Recipe lies in its simplicity. Each ingredient plays a key role: the seeds provide that satisfying crunch, olive oil helps them roast to golden perfection with a silky texture, and sea salt brings out their natural flavor with just the right touch of seasoning.
- Freshly scooped squash or pumpkin seeds: Fresh seeds ensure maximum flavor and crunch for this easy snack.
- Olive oil: A light drizzle coats the seeds, helping them roast evenly while adding a subtle richness.
- Sea salt: Sprinkled to taste, it enhances the natural nutty flavor of the roasted seeds perfectly.
How to Make Roasted Squash Seeds Recipe
Step 1: Preheat the oven
Start by heating your oven to 300 degrees Fahrenheit. This moderate temperature lets the seeds roast slowly so they become crunchy without burning, giving you that perfect golden color and toasty flavor.
Step 2: Clean the seeds
Separate the seeds from the squash or pumpkin pulp with your hands, and then don’t stress about getting every tiny string off. A little pulp won’t hurt the roasting process, though removing as much as possible prevents any unwanted bitterness or sogginess.
Step 3: Rinse in water
Place the seeds in a bowl of water and rub them gently to loosen stubborn bits of flesh. This step refreshes the seeds and helps you get rid of the natural stickiness without thorough scrubbing—leave some bits if needed so you don’t overwork them.
Step 4: Dry thoroughly
Use a paper towel or clean dish cloth to pat the seeds dry. Proper drying is key because moisture on the seeds will steam them instead of roasting, and that means no crispiness!
Step 5: Season and oil
Spread the seeds on a baking sheet lined with parchment paper, then drizzle about one teaspoon of olive oil per three-fourths cup of seeds. Toss gently so each seed gets a thin coating, which helps achieve an even roast and prevents sticking.
Step 6: Add sea salt
Sprinkle a pinch of sea salt over the seeds. The salt heightens their natural flavor and adds a savory balance to the subtle earthiness intrinsic to roasted squash seeds.
Step 7: Roast until golden
Place the baking sheet in your preheated oven and roast the seeds for about 20 minutes. Keep an eye on them, stirring once halfway through to ensure they toast evenly and reach that irresistible golden brown color.
How to Serve Roasted Squash Seeds Recipe
Garnishes
These seeds shine on their own but feel free to sprinkle a little extra coarse sea salt, smoked paprika, or even a pinch of cinnamon sugar after roasting for a sweet-salty twist that adds a pop of flavor and visual appeal.
Side Dishes
Crunchy roasted squash seeds make a fantastic crunchy topping for hearty salads, roasted vegetables, or even soups. They bring a delightful texture contrast and a burst of nutty flavor that livens up any dish.
Creative Ways to Present
For a fun twist, toss your roasted seeds in a small bowl with a dusting of chili powder and lime zest for a zesty snack. Or serve them in little paper cones at parties—they’re perfect for munching and make an inviting, decorative element.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra roasted seeds, store them in an airtight container at room temperature. They’ll stay fresh and crunchy for up to two weeks, making an excellent ready-to-grab snack anytime.
Freezing
You can freeze roasted seeds by placing them in a zip-top bag or airtight container. Freeze for up to 3 months, and when you want a crunchy fix, just thaw to room temperature to enjoy.
Reheating
To refresh your roasted squash seeds, pop them in a dry skillet over medium heat for a few minutes or warm them briefly in the oven. This rekindles their crispiness like they just came out of the oven.
FAQs
Can I season roasted squash seeds with flavors other than salt?
Absolutely! Feel free to experiment with spices such as garlic powder, curry powder, smoked paprika, or even a sprinkle of cinnamon and sugar for a sweeter twist.
Do I need to soak the seeds overnight?
Not at all. A quick rinse and rubbing in water is enough to clean them; soaking overnight isn’t necessary and might make the seeds soggy.
What’s the best oven temperature for roasting squash seeds?
Going for around 300 degrees Fahrenheit is ideal because it slowly roasts the seeds for a crunchy texture without burning.
Can I use store-bought raw pumpkin seeds instead of scraping my own?
Yes, you can! Store-bought raw seeds work well and save time. Just follow the seasoning and roasting instructions the same way.
How long will roasted squash seeds stay fresh?
When properly stored in an airtight container, roasted seeds generally stay tasty and crunchy for up to two weeks at room temperature.
Final Thoughts
There’s something wonderfully rewarding about turning pumpkin or squash scraps into a crunchy, flavorful snack using this Roasted Squash Seeds Recipe. It’s so simple to make, wonderfully versatile, and deliciously satisfying. I encourage you to give it a try—you might find yourself craving these golden bites all year round!
Print
Roasted Squash Seeds Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 3/4 cup roasted seeds
- Category: Snack
- Method: Baking
- Cuisine: American
Description
A simple and delicious recipe for roasting fresh squash or pumpkin seeds, perfect for a crunchy, healthy snack. These seeds are lightly seasoned with olive oil and sea salt and baked to golden perfection in the oven.
Ingredients
Ingredients
- Freshly scooped squash or pumpkin seeds – about 3/4 cup
- Olive oil – 1 teaspoon
- Sea salt – a pinch
Instructions
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius) to prepare for roasting the seeds.
- Separate Seeds: Clean the seeds by hand, separating them from any remaining squash or pumpkin flesh.
- Wash Seeds: Place the seeds in a bowl of water and rub them gently to remove any stringy bits. It’s okay if not all bits come off.
- Dry Seeds: Pat the seeds dry thoroughly using a paper towel to ensure they roast properly and crisp up.
- Oil Seeds: Spread the seeds in a single layer on a parchment-lined baking sheet, then drizzle with about 1 teaspoon of olive oil per 3/4 cup of seeds and toss to coat evenly.
- Season: Sprinkle a pinch of sea salt over the seeds to taste.
- Roast: Bake the seeds in the preheated oven for 20 minutes or until they turn a golden brown color, stirring halfway through if desired for even cooking.
Notes
- Use fresh seeds scooped directly from your squash or pumpkin for the best flavor.
- Be sure to dry seeds thoroughly to avoid steaming instead of roasting.
- Roasting time can vary slightly depending on your oven; watch to prevent burning.
- Store roasted seeds in an airtight container after cooling to keep them fresh and crunchy.
