Roasting Seeds

Who doesn’t love a good two for one? I’m here to show you that you can have your squash and eat the seeds too!

So many of us skip over roasting squash and pumpkin seeds because we’ve had a bad experience… maybe you did it once and they were well, stringy, chewy, like eating straw… and just not very good at all.

Well, that probably comes down to two main problems-

  • The wrong seed.
  • The wrong preparation.

So let’s get you back on track to using all of that pumpkin/squash/gourd! And if you’re into squash like I am, check out my Pumpkin Spice cake recipe, and my Winter Squash Lasagna recipe too!

Botany Moment

If you’re interested in the difference between pumpkins, gourds and squash it gets a little confusing… A squash is in the Cucurbita genus, and also by the way, technically a fruit. Pumpkins are one type of a squash. Gourd refers to a different branch of the same family. Summer squash (like zucchini and yellow squash) have soft skins and are warm weather crops- compared to the long storage possibilities of the winter squash varieties. What this means to you? …not much unless you’re create a new variety of squash.

Winter squash typically produce lots seeds and any of these can be collected and eaten. I stay away from saving any Cucurbita seeds as they are notorious from getting cross pollinated so eating them makes even more sense!

Check out my blog post on ways to ecologically deal with the aftermath of your pumpkins/gourds/squash)

Eco Smart is Sexy!

The Secret is in the Seed

The best seeds are going to be those that are slightly immature to just mature. Many of our carving pumpkins are brought home very ripe, as we want that large, deep orange variety for our classic carving right? Great for Halloween, but not so much for eating the seeds.

Look at the seeds once you slice into your Squash; this seems obvious, but taking a minute to observe now can save you lots of frustration later!

*If the seeds have started sprouting inside the pumpkin (it happens!) you’ll do best to toss them to your chickens or compost pile.

*If the seeds are firm and plump you’re in for a real treat!

*If the seeds are hollow feeling and small- you can pull one a part to see if there’s any ‘meat’ inside. If not, you’ll just be trying to eat the fibrous pod and that’s just as bad as eating a huge over ripe pumpkin seed!

Let’s Get Cooking!

RECIPE for Roasted Squash Seeds

  • Squash Seeds
  • Oil (EVOO)
  • Salt/Seasoning

Prep Seeds

Start by scooping out those perfectly plump seeds and rinse them of the goop + gunk in a colander until mostly clean. Tip: Use a grapefruit spoon or an ice cream scoop to help with the scraping!

Secret #2 Seed Prep

Then you’re going to place those mostly clean seeds in a pot of salted water and simmer for at least 10 minutes. I go heavy on the salt here, a full tablespoon of salt per 2 cups of water.

This step makes a HUGE difference- and is my secret to delicious crave worthy roasted seeds!

100% Worth the Simmer

Rinse again in the colander, then pat dry.

Season Seeds

You’ll add some oil to the seeds to help them crisp up, and so you can get some seasoning to stick. You can either add to a bowl and toss- or add to the pan and toss. I estimate about a tablespoon of oil per sheet pan full, so not much. And while I love my sea salt for lots of recipes, I actually really like popcorn salt for roasted seeds because of how fine it is and how it sticks to the seeds!

A few of my favorite flavors! Onion + Garlic, Chili, Aminos +Garlic

You can go savory or sweet here. I prefer savory as there are so many delicious options. A few of my favorites:

  • Curry
  • Onion + Garlic
  • Chili
  • Smoky Paprika
  • Turmeric + Garlic
  • Dill with S&P
  • Aminos (Soy sauce) + Garlic

The spices listed would be in powdered form. And if you want to just roast with salt and oil and add other spices after that works too!

Roast Seeds

Spread out in a single layer on a sheet pan (I prefer not using parchment for this recipe as I think they crispier without it). Preheat oven to 375-400F and roast for 5-15 minutes, top rack helps in my oven.

Right: Perfection vs Left: burnt.
Seeds go from perfect to burnt quickly!

Start checking after 5 minutes. The smaller the seed, the faster they’ll pop. Wait until you hear the popping and smell popcorn when you open the over door… This was a revelation to me, yes, corn and squash seeds are very different botanically, but they’re both seeds that I’m “roasting” so it is not too weird that they smell the same!

You must let them cool a few minutes or you will burn your mouth!

Eat Seeds

These are best eaten while still warm out of the oven, so if you can wait until you can enjoy them. Cleaned, uncooked seeds can hang in the fridge for a few days before roasting.

*They can be reheated and crisped up with a quick toss in a skillet.

Hope this gets you to try roasting your squash seeds again this fall!

Dig In,

Michelle