Description
Roasted Butternut Squash Seeds are a crunchy, golden-brown snack that’s easy to make and full of flavor. Perfect as a healthy treat or as a nutty topping for soups and salads, these roasted seeds are a great way to use every part of your squash.
Ingredients
- Seeds from 1 butternut squash
- 1–3 teaspoons olive oil
- Kosher or sea salt, to taste
- Optional: garlic powder, onion powder, fajita seasoning, or other preferred spices
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking sheet.
- Cut the butternut squash in half (if not already done) and scoop out the seeds.
- Rinse seeds to remove pulp, then pat completely dry with a towel.
- In a bowl, toss seeds with 1 teaspoon olive oil and salt or seasonings of choice. If using more seeds, add up to 2 extra teaspoons oil as needed.
- Spread seeds in an even layer on the baking sheet.
- Bake for 8 minutes, stir, then bake for another 5–8 minutes until golden and crispy.
- Let cool completely before eating or storing.
- Air fryer option: Air fry seeds at 400°F for 5–8 minutes, shaking halfway through.
Notes
- Ensure seeds are fully dry before roasting for optimal crispiness.
- Customize with your favorite seasoning blends like chili powder, cinnamon sugar, or smoked paprika.
- Great as a crunchy soup or salad topping.
- Store in an airtight container at room temperature for up to 1 week.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 0g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
