roasted squash seeds

Here&#x27;s how to roast squash seeds from your favorite winter squash, like Butternut, Acorn, and Spaghetti Squash. I love how crispy they get!

Roasted Squash Seeds (Crispy &amp; Delicious!)

raw squash seeds

olive oil

coconut sugar ((or similar granulated sugar))

pumpkin pie spice ((or just cinnamon))

fine sea salt

Preheat the oven to 350ºF and line a baking sheet with parchment paper for easy clean up. (It&#x27;s not necessary, though, if you don&#x27;t have it on hand.)

Remove any squash pulp from the seeds and transfer them to a fine mesh sieve. Rinse them well with water.

Transfer to a towel and pat dry, removing as much moisture as you can. Add the dried seeds to a small bowl, and toss with the olive oil, coconut sugar, pumpkin pie spice, and salt.

Pour the coated seeds on the prepared baking pan, and spread them out into a single layer. Roast for 18 to 20 minutes, until your kitchen begins to smell fragrant and they look a little more golden. The seeds won&#x27;t be crunchy until they cool, so I recommend pulling them out of the oven by 20 minutes, regardless.

Cool completely on the pan, then serve them however you like! If there is any excess oil remaining on the seeds, you can pat them dry with a towel again to remove that. The rest of the seasoning will be baked on! Store the leftover seeds at room temperature for up to 48 hours, or keep them in the fridge for a longer shelf life, up to 2 weeks in an airtight container.

Learn how to roast perfectly crispy seeds from any winter squash with this easy method and recipe. They&#x27;re the perfect fall snack!

Roasted Squash Seeds

winter squash (about 1/2/ cup), cleaned

extra virgin olive oil

kosher salt

black pepper

Preheat oven to 325°F. Line a baking sheet...

Preheat oven to 325°F. Line a baking sheet with parchment paper.

Place seeds in a small bowl. Add olive...

Place seeds in a small bowl. Add olive oil, salt and pepper and stir to combine.

Spread the seasoned seeds out onto the baking...

Spread the seasoned seeds out onto the baking sheet in an even single layer.

Roast for 20-25 minutes until starting to lightly...

Roast for 20-25 minutes until starting to lightly brown around the edges. Toss/stir the seeds a couple times throughout roasting.

Remove from oven once they are a nice...

Remove from oven once they are a nice light golden brown (you want color but not too much!). Let cool a few minutes before eating.

Crunchy homemade roasted pumpkin seeds without oil are a nutritious snack using minimal ingredients.

Easy Roasted Pumpkin Seeds Without Oil

Pumpkin (any pumpkin will do)

Step 1

Cut pumpkin in half. Use a spoon to scoop out all the pumpkin seeds. Wash pumpkin seeds to rid of any stringy flesh

Step 2

Layout pumpkin seeds on a tea towel, separating each seed. Allow to air dry for at least 1/2 day preferable in lots of sunlight (must not be moist, moisture will cause seeds to steam rather than roast)

Step 3

Pre heat oven to 180 degrees Celsius / 356 degrees Fahrenheit. Line baking tray with baking paper

Step 4

Lay pumpkin seeds onto tray, ensure none overlap. Sprinkle salt evenly across pumpkin seeds

Step 5

Place in oven in the middle rack and roast for approx. 7-9 minutes or until golden. Allow to cool before eating.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1624934697/rev0euxk563wynpokpc4.mp4

Oil free roasted pumpkin seeds that are really crunchy. These roasted pumpkin seeds are easy to make in the oven.

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