Roasted Seeds

There are so many great recipes for fall and winter squashes, but many of them discard the seeds. What ever happened to reduce, reuse, and recycle? To reduce waste (and have a tasty treat), bake the seeds! You can bake seeds from any squash: spaghetti squash, pumpkin, and acorn squash to name a few. Follow the directions below for a quick snack, or topping for soups, salads, and other dishes.

The ingredients listed below are not exact measurements, because each pumpkin and squash will have a different amount of seeds and need different amounts of seasonings. Play around with it and find what suits your taste buds!



Extra Virgin Olive Oil (or other cooking oil)

Salt and pepper to taste

Other herbs and spices to taste: garlic powder, cumin, paprika (optional)


Preheat oven to 350 degrees Fahrenheit

Remove seeds from squash or pumpkin

Place in a colander and rinse until all or most of the strings are off.

Lay out to dry on a clean towel or paper towel. The drier the seeds are before putting them in the oven, the crispier they will be.

Toss seeds in a bowl with just enough oil to get the seasoning to stick. Not too much or your seeds will be oily! Mix in salt, pepper, garlic powder, cumin, and paprika. I like just a pinch of each to give the seeds some, but not too much, flavor.

*Aside on cooking oils: I prefer to use Refined Avocado Oil, as this has the highest smoke point and a mild flavor. Cooking with high heat makes many oils go rancid and is not good for your health. For more information on which oils to cook with, visit here.

Lay seeds evenly on a baking sheet and bake for 12-15 minutes, moving them around about half way through to encourage even crisping. They are done when they begin to brown, but sometimes I leave them in a few minutes longer for extra crisp!

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