Roasted Squash seeds

IMG_2476 I eat a lot of winter squash. I go through 3-4 a week. And with all the squash comes the seeds. I know most people roast their pumpkin seeds but forget about the squash seeds. They are equally amazing and should not be forgotten. What I do is I scoop the seeds into a container that I  keep in the fridge. When I have collected a few squashes worth, I boil them to help remove the fleshy parts, then give them a quick rinse. Toss in olive oil and salt and get on to roasting!


The perfect snack! You can add these to anything from salads to soups, or grind them into pie dough(its going to happen) If you are feeling like a change of pace, you can add some more flavor by adding spices. Cumin, garlic powder, maybe cinnamon and sugar….. The possibilities are endless.


  • Between 1/2 and 1 cup seeds
  • 1 teaspoon olive oil
  • salt to taste

Preheat oven to 350 degrees.

Place seeds in a pot of water and bring to a boil. After a few minutes at a rolling boil, strain seeds. Most of the goo should have come lose. Give seeds a quick rinse

In bowl, toss together seeds, olive oil and salt. If using the greater amount of seeds, add a bit more oil.. Evenly spread seeds on a baking sheet or cast iron pan and pace in oven. Cook until toasted, about 10 to 12 minutes.