Squash seeds, eaten dried or toasted, provide a healthy, low-sugar snack for any time of day. According to Chow, the seeds from all varieties of squash, such as pumpkin and winter squash, make edible treats and can be interchanged in recipes as the flavors of seeds from different types of squash taste very similar. Prepare your own squash seeds for snacking by opting to dry, or dry and roast, your seeds.
Preheat the oven to the lowest setting.
Scoop out the seeds from a squash with a spoon and rinse thoroughly to remove any clinging flesh or strings. Pat the seeds dry with paper towels.
Line a baking sheet with a piece of parchment paper and scatter the squash seeds on top of the paper in a single layer.
Dry the squash seeds in the oven at the lowest setting for three to four hours, stirring every 30 minutes to prevent the seeds from burning. Enjoy the dried squash seeds for an untoasted option or season and toast the seeds for more flavor.
Transfer the dried seeds to a bowl and add 1 tbsp. olive oil and optional seasoning spices. Stir the seeds in the bowl to coat and arrange on a parchment-lined baking sheet in a single layer.
Turn the oven temperature up to 250 degrees and roast the seeds for 10 to 15 minutes or until lightly browned and toasted. Enjoy the seeds as a snack alone or to top salads.