Roasted Pennsylvania Squash Seeds

Fall squash season is upon us! Whether you prefer butternut, acorn, delicata, hubbard or another type of squash, they all have one thing in common: a tangle of fiber and seeds at their core. With just a few extra minutes of prep while you’re breaking down a squash for another recipe (soup or a grain salad, perhaps), you can salvage those seeds and turn them into a tasty snack!

Not only is this practicing resourceful, end-to-end cooking, but it’s maximizing the nutritional value of the squash itself. Its seeds are packed with protein, vitamins and antioxidants and they develop a nice, nutty flavor with a minimal addition of oil and seasonings. They work wonderfully as a garnish to soups, salads and other savory dishes, adding a little pop of flavor, texture and nutrition, however you choose to use them!

Roasted Pennsylvania Squash Seeds

Prep Time Cook Time Total Time
15 min 12 min 27 min


  • 1 local squash, cut in half
  • Olive oil, to taste
  • Salt, to taste
  • Your favorite spice or seasoning blend, to taste (we like curry, Cajun spice blends, or chili powder)


  1. Preheat the oven to 350°F.
  2. Scoop the pulp and seeds from the middle of the squash and place in a bowl. Separate out the seeds and put them into a colander, leaving the pulp behind.
  3. Rinse the seeds under cool water to remove any pulp, then spread in a thin layer across a paper towel. Using another paper towel, gently pat them dry.
  4. Put the dry seeds into a bowl and toss with a liberal amount of olive oil, until they’re all coated. Sprinkle with salt and toss again.
  5. Sprinkle on the spice or your seasoning blend of choice.
  6. Spread the seeds out on a non-stick baking sheet in an even layer, and bake for approximately 15 minutes, shaking the pan occasionally.
  7. When the seeds are toasted and crispy, remove them from the pan and allow to cool. Store them for up to 5 days in an airtight container.

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