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Roasted Butternut Squash Seeds
Taylor Svetlichny
Roasted butternut squash seeds make a super crunchy, salty snack, and they're so easy to make. All you need is oil, salt, and about 25 minutes in the oven. Learn exactly how to roast butternut squash seeds the right way!
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Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course
Snack
Cuisine
American
Servings
2
Calories
60
kcal
Ingredients
Seeds
from 1 butternut squash
1–2
teaspoons
Olive oil
Salt
to taste
Freshly ground black pepper
optional
Instructions
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!
Keyword
butternut pumpkin, butternut squash, pumpkin, roasted, roasted pumpkin, roasted seeds, seeds