If you’re looking for a way to roast squash seeds without added oil, here it is! This simple method can be applied to any winter squash you want to use, including butternut squash and pumpkin. Also, the seeds can be flavored literally any way you prefer, or they can be left unseasoned. It’s your choice! Below is a video demonstration of how to roast seeds without oil, and the written recipe is below the video. I hope this helps!
Roasted Acorn Squash Seeds
1 Acorn squash
Seasoning of choice
Preheat oven to 350°F.
Wash and cut the stem end off of an acorn squash. Cut the squash in half and remove the seeds with a spoon. Separate the seeds from the strings. Place the seeds in a small strainer. Rinse the seeds under running water while removing any remaining string membranes. Allow the seeds to drain briefly.
Transfer the rinsed and drained seeds to a dry baking sheet. Sprinkle them with any seasoning of choice. If preferred, they can be left plain. Lightly toss the seeds to disperse the seasoning, then spread the seeds into a single layer on the baking sheet. Place them in the preheated oven until dry, crunchy, and lightly browned, about 20 minutes. Occasionally stir the seeds as they roast, loosening them from the pan and turning them over so both sides can brown. When they are lightly browned and crunchy, remove them from the oven and allow them to cool. Enjoy!
Transfer any leftover cooled seeds to an airtight container and store at room temperature for up to one week, or in the refrigerator for one to two months.
Tip: Possible seasonings include salt, garlic salt, paprika, chili powder, cinnamon and sugar, Italian seasoning and Parmesan cheese, pizza seasoning, dill weed, curry powder and brown sugar, seasoned salt, or any seasoning blend you enjoy!