Roasted Squash Seeds Recipes

ROASTED SQUASH SEEDS

Steps:

• Preheat oven to 325°F. Line a baking sheet with parchment paper.
• Place seeds in a small bowl. Add olive oil, salt and pepper and stir to combine.
• Spread the seasoned seeds out onto the baking sheet in an even single layer.
• Roast for 20-25 minutes until starting to lightly brown around the edges. Toss/stir the seeds a couple times throughout roasting.
• Remove from oven once they are a nice light golden brown (you want color but not too much!). Let cool a few minutes before eating.

ROASTED BUTTERNUT SQUASH SEEDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
• Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
• Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

ROASTED SQUASH SEEDS

Steps:

• Preheat oven to 300 degrees. Toss together all ingredients and spread mixture in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring every 15 minutes, until seeds are crisp and pulp is caramelized, 50 to 60 minutes. Let cool completely before serving. Squash seeds can be made up to 1 week ahead and stored at room temperature.

ROASTED WINTER SQUASH SEEDS

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
• Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

ROASTED SQUASH SEEDS

Steps:

• 1. Remove the seeds from your squash and clean them thoroughly. Get all the squash off of them. Then, let them dry completely otherwise they won't taste as good.
• 2. Once the seeds are good and dry, preheat your oven to 275'F.
• 3. Toss the dry squash seeds with salt and butter and place in a single layer on a cookie sheet lined with aluminum foil.
• 4. Place in the oven and bake for about 20 minutes or until the seeds turn a golden brown. You can also toss them with garlic salt or other even some cajen spice if you like. Be creative.
• 5. Enjoy!