Roasted Squash Seeds

I have another fall snack for you today, because fall food is awesome.  Last week at the farmer’s market, I got a kabocha squash to try for the first time.  The squash was delicious but the seeds were almost better. When I was little we would carve pumpkins and my mom would save the seeds to roast for snacks.  Roasted seeds are easy to make and are a healthy snack.  The kabocha squash seeds were a lot like pumpkin seeds so they roasted really well.  Use whatever squash seeds you have on hand and enjoy this easy snack food!


Roasted Squash Seeds 



  • Seeds from a squash (pumpkin, butternut, kabocha, or acorn are good)
  • olive oil
  • salt and pepper

1. Scoop all the seeds out of the squash and clean them off as best as possible.  You can rinse them off in a strainer to get the rest of the squash pulp off.  Lay the seeds out on a towel in a single layer and let them dry completely.

2. Preheat the oven to 375.  Place your seeds in a bowl and pour a little olive oil over them and toss to coat.  Spread the seeds out on a baking sheet lined with parchment or a Silpat.  Sprinkle with a little salt and pepper.

3. Roast the seeds for about 10 minutes or until you hear the seeds popping.  Remove from the oven and let the seeds cool before you start eating them.

That’s it!  You can play with the seasonings and try different flavors like garlic and italian seasonings or even go sweet and try cinnamon and nutmeg.  Either way, start getting all the squash you can so you can enjoy this tasty snack!