Roasted Winter Squash Seeds

October 12, 2012 | 2 Comments

Roasted Delicata Squash Seeds

Our CSA, Oakhill Organics offered beautiful Delicata Squash this week, and I took some. I was not quite sure what I was going to do with them until today. This past Summer I stuffed some large zucchini from our garden, with onions, garlic, kale, mushrooms, fresh basil, and white beans. The stuffed Summer squash was so delicious, that I decided to stuff the Winter squash I received. That however, is another post for another day, today’s post is about the winter squash seeds.

Delicata Squash Pulp and Seeds

As I was scooping out the seeds and pulp, from the Delicata squash cavity, I remembered a conversation I had with a friend a few days ago. She was telling me she absolutely loved roasting and eating pumpkin seeds. I have not had much success in the roasting pumpkin seeds department. I have always found the seeds not crispy enough, too fibrous, too bland, or too burnt. I was really wavering, between worm pile, or roasting for these seeds. I decided to give these seeds a chance to surprise me and come out of the oven delicious, so I opted to try roasting them. I figured, if they did not turn out well, the worms would still get them.

Delicata Squash Pulp and Seeds

I did not follow a recipe, but just kept the seasoning simple. The first thing I did after I got the squash scooped out, was rinse and separate the seeds from the pulp, in a bowl of warm water. It is a messy squishy job, but was surprisingly simple, quick, and slightly meditative.

De-Pulped and Dried Delicate Squash Seeds

I spread the soaking wet seeds out in a single layer on parchment paper, and put them in a 350 degree F. oven to dry out. After I took the dry seeds out of the oven, I sprayed them with extra virgin olive oil, and sprinkled kosher salt and fresh ground pepper on them, and popped them back in the oven to roast.

Roasted Delicata Squash Seeds

I kept moving them around the sheet tray every ten minutes as they were roasting so they would be, if all the stars aligned, evenly crispy, and not unevenly burnt.

Roasted Delicata Squash Seeds

I am very fortunate, my girls are always up for tasting new foods, so they most often my snack testers. They each ate a small handful of these, and thought they were so yummy and crunchy, they wanted to know what they were. I told them, and they asked for more. It is fun to see them crunching happily at the table, talking about the food they are eating. I really enjoyed these as well. Next time I think I will drizzle some Bragg Aminos on them before I put them in the oven to dry. I will also cut down a bit on the salt, and see how they turn out. I look forward to roasting pumpkin seeds this year using this basic recipe. I am assuming you can use this recipe for other types of winter squash seeds. Give this recipe a try and tell me what you think.

Roasted Winter Squash Seeds
5.0 from 1 reviews
Recipe type: Snack, Appetizer
Author: Jillian
Serves: 4-6
  • 1-2 cups squash seeds, washed and pulp removed(I used Delicata squash)
  • 2 second spray of olive oil
  • 1-2 Tbsp kosher salt
  • 4 grinds of black pepper
  1. Preheat oven to 350 degrees F.
  2. Scoop out seeds and pulp from squash
  3. Rinse seeds and remove pulp
  4. Spread wet seeds in a single layer on parchment or Silpat lined sheet tray
  5. Place sheet tray in oven for 5-10 minutes to dry seeds
  6. Take sheet tray out, make sure seeds are dry, if not, move them around on tray and place back in oven for 5 minutes
  7. Take sheet tray out
  8. Spray seeds with extra virgin olive oil
  9. Sprinkle kosher salt
  10. Grind pepper
  11. Place in oven for 20-25 minutes or until golden brown, checking progress every 10 minutes
  12. Take out of oven
  13. Sprinkle a bit more kosher salt over seeds
  14. Allow seeds to cool on sheet tray

2 Responses so far.

  1. Michele says:

    LOVE! Roasting pumpkin seeds has been our family for years and years! I’m inspired to try other squash seeds! Plus this is so good for u, Thank you!

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