An easy and delicious snack that’s as simple as roasting the seeds from any type of squash with cinnamon sugar and cayenne pepper.
Release the gourds!
Apologies for my lame seasonal joke on the abundance of pumpkin and squash recipes circling the blogosphere these days.
Which is awesome because it’s not August it’s obviously the appropriate time of year.
Which brings us to roasting seeds beyond the traditional pumpkin seeds.
I mean, it makes sense that you can roast butternut squash, spaghetti squash and acorn squash seeds, too, right? But why I haven’t done so until this year is a mystery.
Serena wrote a fab post last year called How to Cook Pumpkin Seeds in 15 minutes which has tons of tips that can also apply to other squash and gourd seeds.
The one difference? Squash seeds tend to be smaller than pumpkin so they don’t take as long to cook (and I like to roast them at a lower temperature – 375 degrees F vs. 400.)
So, after whipping up this Butternut Squash Fettuccine Alfredo last week, I set out to roast the seeds and came up with this super easy sugar and spice mix. (Note: about 1 medium butternut squash or 2 small spaghetti squash = 1/2 cup of seeds.)
PrintHow to Roast Squash Seeds + Sugar and Spice Butternut Squash Seeds
An easy and delicious snack that’s as simple as roasting the seeds from any type of squash with cinnamon sugar and cayenne pepper.
- Yield: 1/2 cup.
Ingredients
- 1/2 cup butternut squash, spaghetti squash or acorn squash seeds
- 1 teaspoon canola oil
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Coat baking pan with cooking spray.
- In a medium bowl, mix together oil, sugar, cinnamon and cayenne pepper. Add the seeds and toss well. Evenly spread seeds out on tray.
- Roast for about 15 – 20 minutes, stirring a few times (keep a close eye on them as they can burn quickly.)
- Cool and serve.
I could not stop eating these babies once they came out of the oven (so much for sprinkling them over a salad or soup.)
Guess I need to make another batch – good thing these gourds will be in season for awhile now.
Do you ever roast pumpkin seeds or any kind of squash seeds? How do you like to season them?
I HAVE TONS of these in my fridge RIGHT NOW! Mmmmmmm 😀 😀 😀
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Whoot – let me know if you get your squash seeds on 🙂
Yumm! I never thought about eating butternut squash seeds, but it makes sense and looks so good! Pinned!
Karli @peasofcake recently posted..Kale, Mushroom and Zucchini Stuffed Shells + Easy Red Wine Tomato Sauce
I never made them before this fall (always chucked them) and now I’ve roasted squash seeds nearly every week – so good 🙂
Great post! I always roast my pumpkin seeds but like you for some reason have never thought to roast the seeds from my other squash. This post changes everything! I’m excited to try this recipe out!
Let me know if you make them!
I just made some seeds from a butternut squash. It was my first time making butternut squash and roasting seeds of any kind. I put a little garlic infused olive oil and course salt and black pepper, tossed the seeds to coat then placed them on a parchment lined mini-baking sheet. I baked them @ 375 for about 15 minutes, stirring them half way. My husband loved both the butternut squash which, for him, I topped with elk chili. I was happy with just a bowl of squash in all of it’s own glory! I had to stop my husband from eating all of the seeds; I was going to take some to work with me and they were almost gone!!!
Thank you for the tips on how to roast them! They were delish~
Hey Karen – thanks so much for taking the time to share! Great to hear that your first time cooking butternut squash was a hit with both you and your husband and I’m so glad to hear our roasting tips came in handy. We love hearing from our readers – hoping you get to enjoy butternut squash often this fall/winter 🙂