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Toasted Squash Seeds

March 16, 2011 by jessfuel 5 Comments

I’ve given you all a couple ideas for St. Patrick’s Day tomorrow, so today let’s talk about another holiday. Halloween! What’s the best part about Halloween? Carving pumpkins! What’s the best part about carving pumpkins? Roasting pumpkin seeds!

But wait! Those aren’t pumpkin seeds… Can you guess what they are? Remember this guy?

That’s right. Anything you can do with pumpkin seeds, you can also do with squash seeds! So you don’t need to wait all year, just to carve a pumpkin. These acorn squash seeds were about the same size as pumpkin seeds, but I’ve also roasted the smaller butternut seeds before and they are just as delicious.

Preheat the oven to 375 degrees and start by scooping out all the seeds from each half of the squash.

Rinse them as best you can, removing as much pulp as possible. Lay them out on paper towels to remove excess water.

Find something to sprinkle them with. You could go classic with just a bit of sea salt; add some spice with chili powder, cumin, cayenne and paprika; or even sweeten it up with a little sugar and cinnamon. I used a spicy premade rub we had in the cabinet, plus some extra chili powder for kick.

Spread the seeds over a nonstick sprayed cookie sheet, and sprinkle your heart out.

Pop them into the oven for 8-10 minutes or until just golden. Keep a good eye on them– different sized seeds will cook faster or slower.

Let them cool, and store in an airtight container. Recycled peanut butter jars work perfectly!

You Might Also Like:

Halloween Popcorn Mix
Quinoa Breakfast Cookies
Zucchini Feta Fritters
Valentine's Day Popcorn Mix

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Filed Under: Snacks Tagged With: snacks

« Another St. Patrick’s Day Treat! {Corned Beef & Cabbage}
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Comments

  1. Food Frenzy says

    September 17, 2012 at 6:33 pm

    Congratulations! We wanted to inform you that this post has been selected as a featured Archive Posts during the month of September.

    Reply
    • jessfuel says

      September 17, 2012 at 7:51 pm

      Hooray!!

      Reply

Trackbacks

  1. Cranberry Butternut Millet | Flying on Jess Fuel says:
    November 19, 2011 at 10:51 am

    […] squash, millet, and cranberries together with dressing. If desired, toast the seeds and top with the seeds for a little […]

    Reply
  2. Spicy Roasted Pumpkin Seeds | Flying on Jess Fuel says:
    November 24, 2013 at 11:02 pm

    […] If you’ve already carved your pumpkins for the season, don’t forget about other winter squashes! You can roast any squash seeds: acorn, butternut, spaghetti! Check out this post on roasting squash seeds! […]

    Reply
  3. Twenty-Six Great Fall Recipes | Flying on Jess Fuel says:
    December 13, 2015 at 9:31 am

    […] Toasted Squash Seeds – Don’t throw those seeds out, they make a great snack! […]

    Reply

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Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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