Toasted Squash Seeds

Toast Your Seeds

Pumpkins are not the only gourd with seeds worth of roasting and eating.

Whenever I make acorn squash, butternut squash, spaghetti squash, etc. I save the seeds to toast up. They can make a delicious snack or salad topper, a fun addition to a trail mix, or you could even put them on a charcuterie board next to your favorite meats and cheeses.

I promise you, the effort to collect and clean these seeds is worth it.


When life is busy and we don’t have time for kitchen shenanigans, roasted chicken and veggies is a go-to. It’s something that is easy, healthy, pretty yummy, and we can vary the dish based on what veggies we get or what seasonings we use.

I don’t quite understand, but eating at the picnic table in our backyard with a good beer makes a normal weeknight dinner feel like a whole new experience.

Well recently, acorn squash were on sale – and you know I hate to pass up a sale – so I bought a couple for such a dinner as this.

The acorn squash was delicious in itself. I seasoned it with salt, black pepper, cinnamon, and cayenne to complement the natural sweetness of the squash with no added sugar.

But the really exciting thing for me is the seeds. We love them!

The Method

Instead of giving a “recipe” I’m just going to share the method to collect, clean, and prepare your squash seeds. 2 acorn squash provided me with about 3/4 cup of seeds, but this will vary depending on the squash you have.

Cut your squash in half for cooking and scoop the goop in the middle. While dinner is cooking, sort through the goop and collect the seeds. Rinse them under cool water and set aside on a paper towel to dry completely.

Once dry, you can store the raw seeds in your fridge for a couple days or roast them immediately.

Whenever you’re ready to roast, heat your oven to 275 and put you seeds on a baking sheet. Drizzle them with olive oil (start around a tablespoon and gage if you need more) and sprinkle with any seasoning you want. I like to use salt, garlic powder, and italian seasoning. Toss the seeds in oil and seasoning and spread out evenly on the tray.

Roast the seeds for 20-30 minutes to your desired level of toastiness, moving the seeds with a spatula every 6-7 minutes. Once they are done to your liking, taste one to assess the seasoning. Add any additional seasoning and toss the seeds in it while they are hot and the seasoning can stick.

Allow the seeds to cool and store in an airtight container if you’re saving them for later.

Next time you’re making squash, consider making the seeds as well. They are full of protein, fiber, healthy fats, and all kinds of nutrients. Not to mention, they are delicious when toasted and seasoned to your liking.

Squash seeds are delicious, nutritious, and a step towards reducing our individual food waste. It’s an all around win.

What are ways you’re working to reduce your food waste or live more sustainably? Comment below and stay Riled Up.

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