Roasted Butternut Squash Seeds

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Cooking up some winter squash? Stop tossing out the seeds. Seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted into a crispy snack or salad topper, just like pumpkin seeds. Season with chili powder, garlic powder, seasoned salt, or curry.

Submitted by Alyssa Singer
Updated on December 19, 2024
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • aluminum foil

  • 1 cup butternut squash seeds or other hard squash seeds

  • olive oil

  • chili powder to taste

  • sea salt to taste

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  2. Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.

  3. Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.

  4. Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

Nutrition Facts (per serving)

217 Calories
19g Fat
6g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 217
% Daily Value *
Total Fat 19g 25%
Saturated Fat 4g 18%
Sodium 89mg 4%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 9g 17%
Vitamin C 1mg 1%
Calcium 16mg 1%
Iron 6mg 34%
Potassium 284mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.