This easy roasted butternut squash seeds recipe creates a savory crunchy snack or topping for fall and winter salads and soups. You’ll never throw the seeds away again after you taste these!
Post may contain affiliate links. As a member of the Amazon affiliate program, I may earn a small commision from qualifying purchases. To read my affiliate policy, click here.
Do you throw out your butternut squash seeds when you are doing something with it?
Toss them with olive oil and spices and roast them!
They make a yummy, crunchy, nutty snack and a perfect topping for soups and salads.
Ingredients and Kitchen Supplies
To make this you’ll need:
- Butternut squash seeds– Clean the seeds out of one butternut squash and set them aside to make this!
- Olive oil
- Spices– Salt, pepper, chili powder, and garlic
Kitchen supplies to have on hand include:
- A sharp knife
- Ice cream scooper or spoon
- Sheet pan
- Cooking Spray
How to Make Roasted Butternut Squash Seeds (Spicy)
1. Harvest the squash seeds.
Start by peeling the butternut squash and then cutting it in half legnthwise. You’ll see the seeds in the cavity. Scoop them out and separate them from the stringy squash around them.
2. Rinse and dry the butternut squash seeds.
Once you have cleaned the seeds out of the butternut squash, put them in a colander and rinse them until there are no bits of squash stuck to them. Pat them dry.
3. Season the seeds.
Put the dry squash seeds in a bowl and drizzle on the olive oil. Give the seeds a toss to coat them evenly in oil. Season the seeds with the salt, pepper, garlic powder, and chili powder. Toss them again to coat.
4. Roast the squash seeds.
Spread the seasoned seeds out on a baking sheet lined with foil and sprayed with nonstick spray. Roast them at 325 for 20 to 25 minutes, flipping the seeds once halfway through. Serve and enjoy!
Store roasted butternut squash seeds in an airtight container in the fridge for up to about a month.
These spicy butternut squash seeds are delicious on their own as a snack.
But they are also delicious on top of soups like:
- Instant Pot Curried Butternut Squash Soup
- Easy Instant Pot Butternut Squash Soup
- Easy Roasted Butternut Squash Soup
- Easy Creamy Sweet Potato and Pumpkin Soup
They are also a delicious addition to fall salads like:
You could even use them to garnish roasted butternut squash recipes like:
- Roasted Spiced Butternut Squash Savory Butternut Squash Recipe
- Brown Sugar Butternut Squash (with Cinnamon)
- The Best Balsamic Butternut Squash and Brussels Sprouts
Are roasted butternut squash seeds good for you?
According to the USDA, butternut squash seeds are chock full of nutrients like iron, calcium, magnesium, potassium, and zinc. Like other seeds, they are also a good source of healthy fats and vegetarian protein,
Can I eat butternut squash seeds?
Yes! And they are nutty, crunchy and delicious when you roast them!
What do roasted butternut squash seeds taste like?
Roasting brings out their nuttiness. They have a delightful mildly nutty flavor and good crunch like pumpkin seeds. You can season them with your choice of seasonings. This variation is mildly spicy and savory but you could also make them sweet with cinnamon and sugar or honey.
Tips and Tricks
- This is a savory recipe for butternut squash seeds that is mildly spicy thanks to the chili powder and black pepper. You could add more kick with a pinch of cayenne or totally omit the chili powder for a less kicked up version.
- Want to make sweet seeds instead? Omit the garlic powder, chili powder, and black pepper and sprinkle on a little brown sugar and cinnamon instead.
- Butternut squash seeds are smaller than pumpkin seeds so they cook faster. Make sure you keep a close eye on them. They should be a pretty golden color when they are done.
Other Recipes for Roasted Seeds
Did you make this? Let me know!
Did you make these easy roasted butternut squash seeds or any other recipe on my site? Leave me a comment below and let me know how you liked it. And make sure you follow along with me on Facebook, Pinterest and Instagram to see everything we’ve got going on.
- the seeds from 1 butternut squash (roughly half a cup or so)
- 1 tablespoon of olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- Remove the squash seeds from the butternut squash's cavity. Separate them from the stringy bits of squash.
- When you've removed all the seeds from the squash, put them in a colander and rinse them well.
- Pat them dry.
- Put the cleaned and dried seeds into a bowl.
- Drizzle on the olive oil and toss the seeds to coat them.
- Then add the spices and give the seeds a toss to evenly coat them.
- Spread the seeds out evenly on a cookie sheet lined with foil and sprayed with nonstick spray.
- Bake them at 325 for 20 to 25 minutes or until the squash seeds are golden brown around the edges.
See post for notes
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 55Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 96mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 1g