A Quick Guide on How to Roast Squash Seeds

Did you recently open up a whole squash and wonder how you can use the seeds rather than just throwing them away?

Well, wonder no more and start keeping those seeds – you can make a healthy snack out of them to munch on anytime you want!

A single ounce of squash seeds makes for a great snack that’s rich in nutrients like magnesium, which has been linked to promote better sleep quality. This makes them the perfect snack when you’re finally done pulling out that all-nighter and you’re ready to settle down for some much-needed shut-eye.

Kinds of Squash

You can roast seeds from different kinds of squashes, like the following:

  • Spaghetti
  • Buttercup
  • Acorn
  • Butternut
  • Kabocha
  • Delicata


All you need to start roasting pumpkin seeds is a half-cup of raw seeds, a few pinches of salt, and two tablespoons of melted butter. Alternatively, you can also add a drizzle of olive oil instead of melted butter if you want to go for a low-fat option.

Once you have them, it’s time to start roasting your seeds.


Preparing this healthy snack is really simple. Once you have everything you need, all you need to do is follow these steps:

  1. Preheat your oven to about 300 degrees Fahrenheit or 150 degrees Celsius.
  2. Toss the seeds in an oven-safe bowl along with your melted butter and salt to taste. Mix until all they are evenly coated.
  3. Spread the seeds in a single layer on a baking sheet and let bake until golden brown, which usually takes about forty-five minutes. Remember to take them out once in a while and stir occasionally to ensure they are heated evenly.
  4. Add spices to taste. However, this step is completely optional – you can enjoy them salted or even unsalted if you like!


If you’re already hooked on pumpkin seeds and want to make them a regular snack for all occasions, here’s what you need to do to store your raw seeds for a later time:

  1. Place your seeds in a colander and run them through a faucet to wash out the skin or any remaining strings of pulp.
  2. Set the seeds on paper towels and let them dry in the open air overnight. Drying them thoroughly allows the seeds to be more crispy when they come out of the oven later on.
  3. Once the seeds are fully dried, place them in an airtight container.

Keep in mind that they only last for up to a week when stored in the refrigerator, so you want to roast them within that time so they don’t spoil.