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How to Roast Perfectly Crisp Squash Seeds ~ the secret to these healthy, super crisp and delicious roasted winter squash seeds is simple and oh so easy!

Total time

0 minutes


  • acorn squash seeds
  • ½ cup acorn squash seeds, cleaned and dried
  • 1 tsp olive oil
  • salt to taste (start with 1/4 tsp)
  • butternut squash seeds
  • ½ cup butternut squash seeds
  • 1 tsp olive oil
  • 1 tsp fennel seeds
  • salt to taste (start with 1/4 tsp)
  • delicata squash seeds
  • ½ cup delicata squash seeds
  • 1 tsp olive oil
  • 1 tsp Coriander seeds
  • ½ tsp curry powder
  • salt to taste (start with 1/4 tsp)
  • spaghetti squash seeds
  • ½ cup spaghetti squash seeds
  • 1 tsp olive oil
  • ½ tsp red pepper flakes (more or less to taste)
  • salt to taste (start with 1/4 tsp)
  • kabocha squash seeds
  • 1 tsp olive oil
  • ¼ tsp allspice
  • ¼ tsp cardamom
  • ⅛ tsp ground cloves


  1. set oven to 350F
  2. Toss the seeds with the oil and the appropriate seasonings in a small bowl. Make sure to get all the seeds evenly coated.
  3. Spread the seeds out on a dry baking sheet, making sure they're in a single layer.
  4. Bake for 15-20 minutes, until they turn golden and start to pop. I like to stir them around once or twice during the cooking to rearrange them so they cook evenly. Note: some seeds do not pop, so if they've turned golden after 20 minutes, they're done.
  5. Let cool on the baking sheet and then you can put them in a bowl for serving. Add more salt or seasonings to taste.

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