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5 from 3 votes

Roasted Squash Seeds

These Roasted Squash Seeds are easy to do! The bonus with this recipe is you can be creative with the seasonings to match the occasion.
Prep Time15 minutes
Cook Time20 minutes
Passive Time4 hours
Servings: 2 cups
Author: Francine Lizotte
Course: Snack
Cuisine: International
Keyword Dairy Free, Gluten Free, Kids Recipes, Snacks

Ingredients

  • 2 cups squash seeds, dried
  • 1 tbsp. grapeseed oil, or as needed tips & tricks
  • 1/4 to 1/2 tsp. spice of your choice (pumpkin pie spice, seasoning salt, chili powder, smoked paprika, etc.), or to taste

Directions

  • After cleaning the squash, transfer seeds and pulp to a bowl and fill it to the top with cold water.
  • Swish them around until the seeds and pulp separate – if there’s some attached to seeds, separate with fingers.
  • Transfer the seeds onto a paper towel, spreading them out in a single layer. Pat them dry if needed.
  • After a couple hours, transfer them onto a clean dish towel, spreading them out into a single layer and let them dry for another 2 hours.
  • Preheat oven to 300ºF and line a baking sheet with parchment paper; set aside.
  • When the seeds are dried off, drop them into a bowl and drizzle on some grapeseed oil or any other flavorless oil; stir to coat.
  • From here, use any spices of your choice, or seasoning salt.
  • Scoop them up onto the prepared baking sheet and spread the seeds out into a single layer.
  • Transfer them to the preheated oven and bake for 20 minutes or until golden brown. Allow to cool before serving.