Absolutely! Squash seeds are a wonderful, crispy snack, full of nutrients like omega-3 fatty acids, protein, beta-carotene, and vitamin C. They should never be dispatched to the trash or compost.
Toasted squash seeds are delicious right out of the oven, but they will also keep for weeks or more in the refrigerator. (At my house, they rarely last that long.)
Recipe for Roasted, Toasted Squash Seeds
This simple recipe can be used for all varieties of squash, including pumpkin. Yes, pumpkins are part of the squash family! The seeds you dig out of that Halloween jack-o’-lantern or set aside when baking pie are 100% edible. Next time your kids ask for a fun fall project, try making this healthy snack.
- Squash seeds from one medium squash
- Tamari (optional)
- Preheat your oven to 250 degrees.
- Scoop out the seed-filled insides of the squash. Place seeds in a small strainer and rinse them with warm water while you separate and discard the pulpy strands. Don’t worry if a little stubborn squash pulp clings to seeds. It will crisp up after baking and can be easily removed. Pat seeds dry.
- Spread a single layer of seeds on a baking sheet. No need to spray the pan with oil!
- Bake seeds for 15–30 minutes, until they begin to pop. Roasting at low heat helps preserve fatty acids and prevents burning.
- When the seeds are hot, but have dried out a bit, carefully sprinkle on a dash of tamari. Let them sizzle a few minutes more.
- Watch the seeds closely, periodically shifting them on the pan. They will burn as moisture escapes and the nutty flavor concentrates.
- Let the browned seeds cool. Store in small glass jars. Top stuffed squash with the toasted seeds—a great way to show kids how to use up a whole vegetable.
One thing I like about toasted squash seeds is that I can’t buy them in a store. For friends and family allergic to tree nuts, these make a great holiday gift.