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+ servings
5 from 1 vote
Roasted Butternut Squash Seeds
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Why throw away the seeds from your squash, when you can roast them? It is very simple to do and they are delicious. 

Course: Side Dish
Cuisine: American
Servings: 4
Calories: 121 kcal
  • 1 cup butternut squash seeds
  • 1 tbsp olive oil
  • Salt
  • Pepper
  1. Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
  3. Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.
Recipe Notes

You can do this with the seeds of any squash or pumpkin. Add a little of cayenne pepper for spicier seeds. If you want them a little bit crunchier, increase the temperature to 300 degrees F and roast for 15 minutes or until you reach the desired crunchiness. 

Nutrition Facts
Roasted Butternut Squash Seeds
Amount Per Serving
Calories 121 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 291mg13%
Potassium 129mg4%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 0g0%
Protein 4g8%
Vitamin C 0.3mg0%
Calcium 7mg1%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.