How to Toast Squash Seeds

By Alysha Melnyk

I used to always discard the seeds when I made squash, but in recent years I have saved the seeds and toasted them for future snacks, salads, and toast toppings. Toasting squash seeds is super simple, and the flavor is easy to change-up based on your preferences and what seasonings you have on hand. This recipe features the flavors of olive oil, coconut aminos, and chili flakes for a salty spicy flavor. Enjoy!

Ingredients  

(*I typically dry seeds for 1 day before toasting)

~1/2 Cup Squash Seeds (this is approximately the amount you get from one squash – but this recipe is easy to adjust!)

1/2 Tablespoon Olive Oil

1/2 Tablespoon Coconut Aminos

Chile Flakes

Black Pepper

How to Toast Squash Seeds

(*This Recipe Features Kabocha Squash Seeds)

  1. First, if you are just taking the seeds/pulp out of your squash place these in a bowl and add some water. This will help you work the seeds out of the pulp.
  2. Rinse the seeds thoroughly (doesn’t have to be perfect, but try to clean the pulp off as much as possible).
  3. Dry your seeds for about 1 day (I place seeds on a ceramic/metal tray typically). I recommend drying the seeds because it helps the seeds toast better/get crispier. 
  4. When you’re getting ready to toast your seeds, preheat your oven to to 325°F.
  5. Line a sheet pan with parchment paper.
  6. Combine seeds with olive oil, coconut aminos, Chile flakes, and black pepper in a bowl. Stir to combine/coat.
  7. Pour everything on your sheet pan and spread out in an even layer.
  8. Toast seeds for around 15-20 minutes (flipping/tossing halfway) to desired toasting is reached.
  9. Cool to room temperature and add to soups, salads, or eat alone as a snack!
  10. Enjoy!

Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Manager at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.