Toasted Squash Seeds

by Jenn on October 12, 2009

in Dairy Free,Diabetic Friendly,Gluten Free,Snacks,Vegetarian


One of my favorite parts about roasting delicious squash for a hearty Autumn soup is that you can you create a fantastic snack by toasting the seeds.  Do you remember toasting pumpkin seeds as a kid after carving pumpkins for Halloween?  Well it turns out pumpkins aren’t the only seeds that make tasty snacks.  Pretty much any squash can be used for toasting tasty seeds – these particular seeds happen to be from the buttercup squash, but I have also used acorn squash seeds – in fact, toasted acorn squash seeds are my absolute favorite!  So next time you are making a festive meal with some fresh squash, don’t forget about this delicious snack to make also!


Your favorite squash seeds (pumpkin, buttercup, acorn, etc.)
olive oil
your favorite seasonings (salt/pepper, italian, etc.)

1. Scoop out seeds from squash, and separate them from all of the pulp.
2. Lay seeds out on a pan and let dry thoroughly, either by baking in an oven at 200F and turning over every 30 min., or letting dry out overnight.
3. Once dry, place oven rack on highest possible position and then preheat oven to 400F. Lightly toss in some olive oil to your seeds, and lay out on a pan.  Sprinkle your favorite seasonings on top, and toast, checking every 5 minutes until seeds turn golden brown (about 10-15 min. or so).
4. Let cool, and then enjoy!  Great alone as a snack, or tossed into your favorite trail mix.




Lauren October 12, 2009 at 1:40 pm

Ooo – Yum! These look amazing. I love pumpkin seeds, but always forget about them – Thanks so much for reminding me =D.

Stephanie Quilao October 12, 2009 at 1:42 pm

Beautiful pictures! Toasted seeds are one of my favorite snacks. Healthier too when you make them at home. I also like to experiment with different seasonings.

gfe--gluten free easily October 13, 2009 at 11:31 pm

Yes, the seeds are always so tasty and full of the good stuff, too. :-) As soon as I find some squash, pumpkins, etc. I’ll toast them. 😉


Jill October 16, 2009 at 10:25 pm

Yum, I love toasted squash seeds. You don’t have to let them dry first though, they are ready to roast immediately.

erin October 13, 2012 at 11:46 pm

I agree Jill, I have never had the patience to let them dry overnight, and immediate roasting produces deliciousness!

Jenn October 15, 2012 at 9:07 am

Oh that’s great to know! Makes it much easier that way :)

Wendy A October 16, 2012 at 10:59 pm

How long will the dried seeds keep? I have some from last year that I don’t know if I should roast or not.

Jenn October 16, 2012 at 11:42 pm

Hmm I’m not sure… I’ve never had seeds hang out in my pantry that long….

Aurora January 19, 2013 at 11:58 pm

My seeds immediately popped and were slightly burned before the first 5 minutes was up. I think 400 is way too high! Did you actually make some at this suggested temperature and time?
Mine had dried for 2 days on the counter, so perhaps the dryness did not help.
Looks like other recipes call for 275degrees, and take them out when one pops. Bummer.

Jenn January 20, 2013 at 10:04 pm

Hmm, I’m guessing it was because of how dried your seeds were, sorry it didn’t work out!

Sonia December 3, 2013 at 4:05 pm

Can buttercup seeds be dehyrated in a dehydrator?

Jenn December 10, 2013 at 11:29 pm

You know, I’m really not sure. If you try it, I’d love to know how they came out!

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