Our Favorite Simple Roasted Squash Seeds
Inspiration: I’ve roasted squash seeds with all kinds of seasoning combinations over the years, but I’ve found that I always, always come back to this simple recipe again and again. No matter what crazy spice combinations that we can come up with, this recipe with salt and pepper is by and away our favorite. One of my favorite things about fall and winter is that I’m always cooking up winter squashes, so we always have these around the house as a snack (though they don’t last long).
What We Love: These are basically crispy and crunchy little bites of delicious. They’re very salty (we love that), and they have a nice little something from the greasy olive oil and spicy pepper. Simplicity at its finest. And one of my favorite things about these is if you don’t clean your squash seeds too too well before baking them. Those little bits of squash that stick to the seeds and crisp up in the oven are fantastic and add just a tiny bit more flavor. I used seeds taken from a spaghetti squash this time around, so you can see some of the random spaghetti squash strands in the picture.
Tips: These taste really, really wonderful when they’re fresh out of the oven and still warm. I’d recommend eating them that way if you can (or at least snacking on a few, like I always do). They’re great completely cooled, though, too. They make an awesome football-watching snack or a great little treat in a work-day lunch.
Simple Roasted Squash Seeds
Source: Original Recipe
Squash seeds (from a pumpkin, butternut squash, spaghetti squash, etc.)
Freshly cracked black pepper
1. Spread the squash seeds out onto a baking tray. Pour on gobs of olive oil, and sprinkle generously with a ton of Kosher salt and fresh black pepper. Mix with your hands to combine, and then shake the tray so that the seeds are in a single layer.
2. Bake at 350 degrees until the seeds are browning and starting to pop in the oven, about 15-20 minutes. Toss the seeds a few times with a spatula while they are cooking to ensure even browning.
3. Eat warm or let cool and then transfer to a storage container.