Roasted Winter Squash Seeds

This is less of a recipe than an encouragement to roast your winter squash seeds; pumpkin, acorn, delicata, kabocha… and all of them! for too long I have tossed my seeds out w/the guts, because I thought it was too much of a hassle to clean & roast them. NOT TRUE! First off, you don’t need to get all the pulp off the seeds, and you certainly don’t need to wash & dry them (as many recipes have you do). What little of the pulp that clings to the seeds adds yummy roasted squash flavor.

  • Seeds from any winter squash or pumpkin
  • Olive oil
  • Sea salt

Preheat oven to 400°F.

Cut open (or carve top of jack o’lantern) pumpkin or squash; scoop out insides, separating out the seeds. Transfer to bowl; toss with oil and salt. Feel free to add a seasoning of your choice like: paprika, chili powder, curry powder, old bay seasoning, etc…

Spread the seeds out over a roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. Give a shake or two during the roasting for even browning. When browned to your satisfaction, remove from the oven and let the pan cool on a rack.