3 Squash Seed Recipes That Are All-Natural, Yet Mindblowingly Delicious

Yes, we know, we know, you love pumpkin. We do too — but it turns out pumpkin seeds are just the beginning when it comes to fall seed snacking. There are so many other squash seeds that are totally worthy of eating, and some are so tasty they’ll actually drive you out of your gourd with how delicious they are. Pun intended.

But when it comes to roasted seeds, it’s all about the DIY. Those little packets of flavored seeds are pretty expensive for how much you get (not to mentioned the fact that they’re full of unwanted nasty ingredients), however the homemade variety can be made from leftovers. Yup, our days of throwing away the seeds from a roasted squash are over.

More: Martha Stewart Has Very Strong Feelings About Pumpkin Spice

In these three recipes, you control the flavors and ingredients, and let’s not forget how amazing your house is going to smell with these babies getting nice and toasty in your oven. These are great for trail mixes, snacking or topping salads.

1. Cinnamon, vanilla and brown sugar roasted squash seeds recipe

These sweetened roasted seeds are perfect for desserts, on top of yogurt or with fresh banana slices.

Serves 4

Prep time: 1 hour 10 minutes | Cook time: 45 minutes | Inactive time: 30 minutes | Total time: 2 hours 25 minutes

Ingredients:

• 1 cup raw butternut squash seeds
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 3 tablespoons dark brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt

Directions:

1. Wash the raw seeds, removing as much of the squash pulp as possible. It is very important to wash and dry your seeds thoroughly (allow the seeds to dry 1 hour on paper towels before roasting).
2. Preheat the oven to 325 degrees F, and line a large baking sheet with parchment paper.
3. In a bowl, combine the softened butter, vanilla, sugar, cinnamon and salt.
4. Add the seeds to the bowl, and mix well. Spread the seeds in an even layer on the baking sheet. Roast for 45 minutes or until the seeds are nice and crisp.
5. Remove from the oven, and allow the seeds to cool for about 30 minutes. Once completely cooled, store the seeds in an airtight container for up to 1 week.

2. Savory ginger-soy roasted squash seeds recipe

These Asian-inspired roasted squash seeds are perfect for adding to Asian noodle dishes for texture, on top of Asian chicken salads or for eating as is.

Serves 4

Prep time: 1 hour 10 minutes | Cook time: 45 minutes | Inactive time: 30 minutes | Total time: 2 hours 25 minutes

Ingredients:

• 1 cup squash seeds (any variety)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons toasted sesame oil
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• 1 tablespoon sugar

Directions:

1. Wash the raw seeds, removing as much of the squash pulp as possible. It is very important to wash and dry your seeds thoroughly (allow the seeds to dry 1 hour on paper towels before roasting).
2. Preheat the oven to 325 degrees F, and line a large baking sheet with parchment paper.
3. In a bowl, combine the soy sauce, sesame oil, ginger, pepper flakes, garlic powder and sugar. Add the seeds, and mix well.
4. Spread the seeds in an even layer on the baking sheet, and roast for 45 minutes or until the seeds become crispy and golden brown.
5. Remove from the oven, and allow the seeds to cool for 30 minutes. Store the seeds for up to 1 week in an airtight container.

3. Spicy barbecue roasted squash seeds recipe

These spicy barbecue roasted seeds are a great topping for salads, sandwich wraps and even pizza!

Serves 4

Prep time: 1 hour 10 minutes | Cook time: 45 minutes | Inactive time: 30 minutes | Total time: 2 hours 25 minutes

Ingredients:

• 1 cup raw squash seeds (any variety; I used butternut squash)
• 2 tablespoons olive oil
• 1 tablespoon agave
• 1/2 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper (use less if you do not want these very spicy)
• 1/2 teaspoon sea salt

Directions:

1. Wash the raw seeds, removing as much of the squash pulp as possible. It is very important to wash and dry your seeds thoroughly (allow the seeds to dry 1 hour on paper towels before roasting).
2. Preheat the oven to 325 degrees F, and line a large baking sheet with parchment paper.
3. To a bowl, add the olive oil, agave, chili powder, garlic and onion powders, paprika, cayenne pepper and sea salt. Add the dry seeds, and mix well.
4. Spread the seeds in an even layer on the baking sheet, and roast for 45 minutes or until the seeds start to become crisp.
5. Remove from the oven, and allow the seeds to cool for 30 minutes. Store the seeds for up to 1 week in an airtight container.

Originally posted October 2014. Updated September 2017.