Roasted Squash Seeds

Beat the Munchies with this Wholesome Snack.

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We all know homemade is better than store-bought… and this recipe is no exception!

As a testament to that, roasted squash seeds are not only healthy; they’re delectable, and so easy to make. This snack is a perfect introduction for kids learning how to cook, and a classic for grandmamas who know exactly what they’re doing. The best part is that you can make these in big batches and use them in a variety of ways; whether as a standalone snack or topping.

I particularly enjoy making a large batch of plain salted seeds, and then distributing them into separate jars, each with its own flavor. One spicy, one sweet, and one salty… but the possibilities are endless, so get seasoning and enjoy!

Are Roasted Squash Seeds Healthy?

With a nutrition profile of plant-based protein, fiber, healthy fats, and antioxidants, a handful of these good guys every day can prevent inflammation and help keep your heart healthy too. However, it’s important to note that the best way to optimize the health benefits is to use organic squash that hasn’t been treated with harmful chemicals.

Using the most wholesome ingredients will ensure that this snack stays healthy and high-quality so you can enjoy the benefits for years to come.

Plus, good news! Roasted squash seeds are vegan, vegetarian, and gluten-free.

My Secret to a Good Roast

To get the most satisfying crunch out of each bite, make sure that the raw squash seeds are thoroughly rinsed and dried, removing any excess squash flesh. Sometimes, preparation takes more time than the actual baking process, but it’s always worth it! This part of the recipe makes for a simple meditation; as picking apart the seeds from the flesh can be a calming and mindful ritual. Slow down, breathe, and enjoy the process of optimizing your nourishment. Additionally, while the seeds are baking, feel free to toss them intermittently to ensure thorough cooking.

INGREDIENTS

1/2 cup cleaned squash seeds
1 teaspoon extra virgin olive oil
1/4 teaspoon kosher salt

INSTRUCTIONS

Preheat

Prepare the oven and baking sheet.

Season

Coat seeds with oil and salt.

Roast

Bake until golden and crunchy.

Devour!

FAQs & Tips

How to Make Ahead and Store?

If you’re leaving this snack out for guests, it can be kept in a bowl for about 4 days. In an airtight container, they last for up to 2 weeks at room temperature. In a freezer-safe container, they can be stored in the freezer for up to 6 months. Make sure to let them thaw overnight and reheat in the oven at 275°F.

What kind of squash is best?

The seeds of butternut, acorn, and spaghetti squash are all edible, but each brings something unique to the table. Butternut and acorn are similar to pumpkin seeds in their round shape and nutty flavor, while spaghetti squash seeds are thinner and come out crispier. I’d recommend experimenting with each kind and choosing your favorite.

How do you Clean the seeds?

The best way to rinse squash seeds and remove excess flesh is by using a mesh strainer under running cold water. Again, it might take some time to prepare the seeds properly, but it’s so worth it for the nuttiness and nutrition.

Serving Suggestions

While roasted squash seeds go perfectly well on their own as a travel snack or party side, they also make a terrific topping…

For a sweet summer treat, try sprinkling some honey-roasted seeds on a batch of Frozen Yogurt. Pick your favorite flavors and get creative with it!

Alternatively, you could top a heavenly Green Goddess Salad with these seeds, completing the earlier mindfulness ritual with a celebratory anointing.