Toasted Pumpkin Seeds

Crispy Roasted Winter Squash Seeds: The Ultimate Fall Snack

Forget pumpkin spice everything! This fall, elevate your snacking game with
crispy, flavorful roasted winter squash seeds. This simple recipe transforms
those often-discarded seeds into a surprisingly addictive treat. Perfect for
a cozy evening in or a festive gathering, these roasted seeds are the ideal
autumn snack.

I’ve rediscovered the joy of roasted squash seeds after many years. It’s a
blast from the past, reminding me of childhood memories and the simple
pleasures of fall. It’s a delightful and tasty snack that’s easy to make.

While pepitas (pumpkin seeds) are great, they’re not quite the same.
Authentic pepitas come from specific pumpkin varieties, not the ones we
typically carve. This article details the distinctions, but the essence is
that pepitas are a distinct seed type.

My recent exploration of cooking buttercup squash led me to save and roast the
seeds. The result? A remarkably delicious snacking experience. The batch
disappeared quickly – they’re that good!

With the start of winter squash season in October, now’s the perfect time to
explore this easy recipe. Learn how to make these roasted squash seeds – a
simple bonus recipe that you’ll absolutely love.

So, next time you’re making delicata soup, kabocha squash chili, or maple
baked acorn squash, don’t throw away those seeds!

Why Roast Winter Squash Seeds Instead of Pumpkin Seeds?

The primary reason is simple: pumpkin seeds can be too large, tough, and
fibrous. Roasting them can sometimes be less enjoyable, leaving a less than
desirable texture.

Winter squash seeds, on the other hand, offer a superior roasting experience.
Their size and texture result in a perfectly crispy snack.

So, skip the pumpkin and embrace the diverse world of winter squash!

Which Winter Squash Seeds are Best for Roasting?

Almost all winter squash seeds are excellent candidates!

From acorn to butternut, spaghetti to kabocha, carnival to delicata, buttercup
to honeynut, and even sweet dumpling, a wide variety of squash seeds roast
beautifully.

Generally, smaller seeds tend to roast up crispier and are easier to eat.
Buttercup, delicata, and acorn squash seeds are personal favorites.

You can find more popular varieties in this guide to winter squash, but the
best choice is simply whichever squash you plan to cook with! Save those
seeds instead of discarding them.

How to Clean Squash Seeds for Roasting

When you first scoop out the seeds from winter squash, they’ll likely have
some pulp attached.

Try to remove as much pulp as possible initially, but don’t worry if some
remains.

To clean the seeds, place them in a colander and rinse under cold water.

Use your hands to gently separate the seeds from the pulp, discarding the pulp
as you go. It’s a bit slimy, but straightforward.

Alternatively, fill a large bowl with cold water and add the seeds. The pulp
will sink, and the seeds will float, making separation easier.

A small amount of remaining pulp is perfectly fine. The seeds don’t need to be
perfectly pristine before roasting.

Once cleaned, spread the seeds on a paper towel and pat them dry.

How to Roast Squash Seeds: A Simple Guide

Roasting squash seeds is incredibly easy once they’re cleaned and dried.

Seasoning

Toss the seeds with:

• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

Mix until the seeds are well combined and evenly coated.

Roasting

Spread the seasoned seeds in a single layer on a parchment-lined baking sheet.

Roast for 20-25 minutes, stirring or tossing once or twice during cooking,
until they turn golden brown.

Be careful not to burn the seeds! You want a nice, even golden color without
any charred spots.

You’ll also notice a pleasant aroma, almost like popcorn, when they’re done.

What Do Roasted Squash Seeds Taste Like?

Besides their satisfying crunch, roasted squash seeds have a flavor and aroma
similar to popcorn.

They have a simple, oven-baked taste that beautifully absorbs whatever
seasonings you use, whether savory or sweet.

Serving Suggestions for Roasted Squash Seeds

If you can resist eating them straight off the pan (like me!), here are
various ways to enjoy these crispy roasted seeds:

Roasted squash seeds are a great snack or appetizer. They’re perfect for
charcuterie boards or appetizer spreads, served in a small bowl with a
spoon.

They also work wonderfully as a garnish or topping.

Sprinkle them on soups like cinnamon ginger kabocha squash soup or creamy
carrot soup for a delightful crunchy contrast.

Use them as a salad garnish instead of croutons! Add some to a baby kale
salad for a fun fall touch, or this turmeric chicken salad for added crunch.

You can even add them as a savory topping to baked goods. Try them on parmesan
pumpkin scones or sausage cheddar breakfast muffins.

If you make homemade trail mix or snack mixes, toss a handful in for some
variety.

Other Seasoning Ideas for Roasted Squash Seeds

Once you master the basic method for roasting, you can experiment with
various seasonings.

• 1/2 cup cleaned squash seeds from any winter squash
• 1 1/2 teaspoons oil

Play with the seasonings to enhance the basic recipe of salt and pepper.

For savory flavors, olive oil is excellent. For sweeter variations, coconut
oil or a neutral oil like avocado oil is recommended.

Here are some additional flavor combinations:

• Pumpkin pie spice
• Cinnamon sugar
• Spicy red pepper flakes
• Ranch seasoning (salt, onion powder, garlic powder, ground mustard, celery
  seed, paprika, black pepper, dill)
• Italian (salt, pepper, oregano, garlic powder, basil)
• Dill pickle (salt, pepper, dill, garlic powder)

More Winter Squash Recipes:

Rosemary Butternut Squash Skillet Pie
Holiday Butternut Squash Hummus
Creamy Pesto Spaghetti Squash Noodles
Turkey Sausage Spaghetti Squash Baked Ziti with Mushrooms and Chard
Garlicky Butternut Squash Noodles with Spinach and Ricotta