Roasted Winter Squash Seeds
The seeds scooped out of any winter squash roast into a snack better than the pumpkin ones sold in bags. A brief boil in salty water seasons them from the inside and softens the hulls so they crisp evenly.
- Prep15 min
- Cook35 min
- Total55 min
- Serves4
AI-generated illustration
Ingredients
Method
- Pull the winter squash seeds out of the stringy pulp with your fingers in a bowl of water; the seeds float and the fibers sink, which sorts most of it for you.
- Simmer the seeds in the water with 1 tablespoon of the kosher salt for 10 minutes, then drain. Boiling seasons them through the hull and keeps the insides from staying leathery.
- Spread the seeds on a towel and blot them completely dry, pressing down firmly. Any water left on them steams instead of roasts.
- Toss with the olive oil, smoked paprika, garlic powder, and the remaining 1/2 tablespoon kosher salt, and spread in a single layer on a rimmed sheet pan.
- Roast at 300 degrees F (150 degrees C) for 20 to 25 minutes, stirring every 8 minutes, until they are golden, dry, and popping quietly. They crisp further as they cool, so pull them while they still have a little give.
Notes
- Butternut seeds are smaller and thinner than pumpkin seeds; start checking at 15 minutes.
