How to Roast Pennsylvania Squash Seeds

Healthy, sweet and versatile, Pennsylvania squash is one of our favorite types of seasonal produce. Whether you like to keep it classic with butternut squash, explore heirloom varieties like kabocha or Turk’s Turban at the farmers market, or you’re just carving a pumpkin in the Halloween spirit, one thing is certain: you’ll need to scrape out the seeds and pulp before cooking or carving. Sure, the guts of a squash may seem like a slimy mess, but resist the urge to toss it all in the compost!

Practice good, resourceful, end-to-end cooking, and turn those seeds into a crunchy, tasty snack! With just a little bit of effort, you can make your own roasted Pennsylvania squash seeds, flavored to your exact specifications. Love spicy food? Mix in some cayenne or ancho pepper. If you crave sweet, salty snacks, some brown sugar, cinnamon and sea salt will do the trick. Follow our simple tutorial and enjoy roasted squash seeds all fall long — we love them tossed into green salads, mixed with popcorn and pretzels for a DIY snack mix, or just eaten right out of the bowl.

Check out our video for the technique, then head here to find the full recipe for roasted Pennsylvania squash seeds!