Satisfy your crunch craving with this wholesome snack.
We all know that homemade hits the spot better than store-bought… and snacks are no exception! And while you may not be in the mood for a super-involved recipe when you’re craving something to snack on, there’s good news: These roasted squash seeds are a total breeze to whip up.
Roasted squash seeds are not only good for you, but they’re also delectable and so easy to make. This snack is a perfect introduction for kids learning how to cook and a classic go-to for grandmamas who know exactly what they’re doing. The best part is that you can make these in big batches and use them in a variety of ways, whether as a standalone snack or as a topping for salads or grain bowls.
I particularly enjoy making a large batch of plain salted squash seeds, and then distributing them into separate jars, each with its own flavor. One spicy, one sweet, and one salty… but the possibilities are endless, so get seasoning and enjoy!
Are Roasted Squash Seeds Healthy?
With a nutrition profile containing plant-based protein, fiber, healthy fats, and antioxidants, a handful of roasted squash seeds has plenty of good-for-you qualities and can be enjoyed regularly as a healthy snack. The exact nutritional profile will depend on what kind of squash seeds you’re roasting. For example, pumpkin seeds will have a slightly different mix of vitamins and minerals than seeds from a delicata squash. But, the common thread across all winter squash seed varieties is that yes, they are healthy! Plus, roasted squash seeds are vegan, vegetarian, Paleo, and gluten-free.
My Secret To A Good Roast
To get the most satisfying crunch out of each bite, make sure that the raw squash seeds are thoroughly rinsed and dried, removing any excess squash flesh. Sometimes, preparation takes more time than the actual baking process, but it’s always worth it! This part of the recipe makes for a simple meditation, as picking apart the seeds from the flesh can be a calming and mindful ritual. Slow down, breathe, and enjoy the process of optimizing your nourishment. Additionally, while the seeds are baking, feel free to toss them intermittently to ensure thorough cooking.
How To Make Ahead And Store
In an airtight container, the roasted seeds should last for up to 2 weeks at room temperature. In a freezer-safe container, they can be stored in the freezer for up to 3 months. Make sure to let them thaw overnight and reheat in the oven at 275 degrees Fahrenheit to restore their crispness.
Serving Suggestions
While roasted squash seeds do perfectly well on their own as a travel snack or party side, they also make a terrific topping. For a sweet summer treat, try sprinkling some honey-roasted seeds on a batch of Frozen Yogurt. Pick your favorite flavors and get creative with it! Alternatively, you could top a heavenly Green Goddess Salad with these seeds, completing the earlier mindfulness ritual with a celebratory anointing. Or, mix some into a batch of homemade Protein Granola in lieu of the regular pumpkin seeds for extra crunch and nutrition.
Ingredients
- 1/2 cup cleaned squash seeds
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon kosher salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a small bowl, toss the squash seeds with olive oil and salt until they are evenly coated.
- Spread the seeds in a single layer on the prepared baking sheet.
- Roast in the preheated oven for about 20 minutes, stirring occasionally, until the seeds are golden brown and crunchy.
- Allow the roasted seeds to cool before serving. Store any leftovers in an airtight container.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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