If you’re already roasting a butternut squash (maybe for my roasted garlic butternut squash soup), don’t throw out the seeds! You can absolutely roast butternut squash seeds—and honestly, they might be my favorite part. This super easy recipe will walk you through how to roast butternut squash seeds perfectly each time.
I used to think only pumpkin seeds were worth saving, but once I started roasting butternut squash seeds, I realized how extra crunchy and flavorful they are, especially when roasted just right. The key is roasting them long enough to get that golden, toasty crispness. Most recipes don’t go far enough, and the seeds come out chewy instead of crunchy. But with the right time and temp, you’ll end up with a salty, nutty snack that’s hard to stop eating.
Let me show you exactly how to roast butternut squash seeds the right way—crispy, flavorful, and super easy.
Table of Contents
- Can You Roast Butternut Squash Seeds?
- What You’ll Need
- How to Roast Butternut Squash Seeds
- Roasted Butternut Squash Seeds Tips
- Flavor Variations
- FAQs About Roasting Butternut Squash Seeds
- More Butternut Squash Recipes
- Recipe Card
Can You Roast Butternut Squash Seeds?
Yes, you absolutely can! Roasted butternut squash seeds are just as tasty (maybe even more so?) than roasted pumpkin seeds. They’re a little smaller but roast up quicker and crunchier—and they’re such a smart way to use the whole squash.
Whether you’re wondering “Can you roast butternut squash seeds?” or “Are butternut squash seeds edible?” — the answer is a very enthusiastic yes.
What You’ll Need
Just a few pantry staples:
- Seeds from 1 butternut squash
- Olive oil (or avocado oil, if preferred)
- Salt
- Black pepper (optional, but tasty!)
You can also get creative with seasoning blends—see the Flavor Variations section for ideas.
How to Roast Butternut Squash Seeds
Here’s the step-by-step for the best butternut squash seeds roasted to golden, crispy perfection:
1. Scoop + Separate
Once you’ve halved and seeded your squash, scoop out the seeds with a spoon and place them in a bowl of water. Use your fingers to separate the seeds from the pulp. It’s a little slimy, but quick!
2. Rinse + Dry
Rinse the cleaned seeds in a fine mesh strainer, then dry them really well using a towel or paper towel. Removing excess moisture helps them crisp up beautifully in the oven.
3. Season
Toss the dry seeds with a drizzle of olive oil and a sprinkle of salt and pepper. Spread them out on a parchment-lined baking sheet in a single layer.
4. Roast
Roast at 425°F for 20–25 minutes, stirring halfway through. You’ll know they’re done when they’re golden brown and sound crisp when you shake the pan.
→ How long to roast butternut squash seeds? About 20–25 minutes, but check them at 18 minutes to be safe. Don’t under-bake!
5. Cool
Let them cool directly on the baking sheet. This helps them crisp up even more. Once cool, store in an airtight jar or snack away.
Roasted Butternut Squash Seeds Tips
To avoid that chewy texture many recipes leave you with, follow these tips:
- Roast long enough – This is key! Don’t pull them too early. They should be crunchy, not soft in the center.
- Dry thoroughly – Any moisture will prevent crisping. Pat them down well.
- Stir while roasting – This helps prevent burning and encourages even browning.
- Watch the last 5 minutes – They go from golden to burnt quickly.
- Taste one – The best test for doneness is biting into one. It should be crisp and snappy, not chewy.
Flavor Variations
Your roasted squash seeds don’t have to be plain! Try one of these seasoning combos:
- Smoky: Smoked paprika + garlic powder
- Spicy: Cayenne + chili powder
- Sweet: Toss with cinnamon sugar after roasting
- Umami: Nutritional yeast + sea salt
- Savory: Dried thyme + onion powder
Season either before or right after roasting, depending on the spices (some burn more easily than others).
FAQs About Roasting Butternut Squash Seeds
Clean them, dry them well, toss with oil and salt, and roast at 425°F for 20–25 minutes.
Yes! You don’t need to peel them. The shell becomes crispy and totally edible when roasted.
They’re a great source of fiber, healthy fats, and minerals like magnesium and zinc.
They likely needed more time in the oven. Try roasting closer to 25 minutes and make sure they’re well dried before baking.
They’ll stay fresh for about a week at room temperature in an airtight container (if they don’t disappear before that!).
Roasted Butternut Squash Seeds
Ingredients
Method
- Preheat oven to 425°F.
- Clean seeds and separate from pulp. Rinse and pat dry.
- Toss seeds with oil, salt, and pepper. Spread on parchment-lined baking sheet.
- Roast for 20–25 minutes, stirring halfway. Seeds should be golden and crispy.
- Let cool completely before storing in an airtight container.
Notes
- For extra flavor, add seasonings like smoked paprika, garlic powder, or cinnamon sugar.
- Don’t skimp on the roast time—chewy seeds usually just need a few more minutes.
- Perfect on soups, salads, or for snacking!
I love recipes that help me use the whole vegetable, and these butternut squash seeds roasted to a perfect crunch are one of my favorite no-waste snacks. They’re salty, golden, and satisfyingly crispy—and if you roast them just a few minutes longer than you think you need to, you’ll get that addicting crunch that most recipes miss.
Next time you’re making butternut squash soup, don’t toss those seeds—roast them! Then come back and tell me what seasoning you tried, or how you used them (on soup? salads? straight from the tray?).
And if you need more cozy fall kitchen inspiration, check out our soup recipes!
