How to Use Squash Seeds

Overview

Squash is an abundant crop, whether you grow summer or winter. While the seeds in most summer squashes, like zucchini, are small and usually eaten with the rest of the vegetable, winter squash seeds usually end up in garbage. Instead of discarding the seeds from butternut, acorn and other winter squashes, use them for a healthy and satisfying snack. The seeds can be roasted much the same as pumpkin seeds and eaten alone or added to snack and nut mixes.

Step 1

Cut the squash in half and scoop out the pulp and seeds with a spoon. Place them in a bowl.

Step 2

Sort the seeds out from the pulp and place them in a colander. Some pulp may stick to the seeds, but this is OK.

Step 3

Rinse the seeds in the colander, stirring them around with your hands. This dislodges most of the remaining pulp. Drain the seeds, then pat them dry with a paper towel.

Step 4

Place the squash seeds in a bowl. Mix in 1 tablespoon of olive oil for every cup of seeds. Salt to taste, approximately 1/2 teaspoon per cup. Mix the seeds, oil and salt together so all the seeds are evenly coated.

Step 5

Line a baking sheet with a parchment paper or foil. Spread the seeds out on the sheet in a single layer.

Step 6

Preheat an oven to 275 degrees F and then bake the seeds for approximately 15 minutes, or until they begin to sizzle and pop.

Step 7

Remove the baking pan from the oven and stir the seeds to prevent them from sticking to the sheet. Allow the seeds to cool to room temperature, then place them in a tightly sealed bag or plastic container until you are ready to use them.