Pumpkin Spice Roasted Butternut Squash Seeds

Save the seeds from your butternut squash to make a healthy, crunchy snack! Season however you'd like, but if you're into a dusting of sweetened pumpkin pie spice, I've got you covered.

Course Snack

Cuisine American

Keyword butternut squash seeds, roasted butternut squash seeds

Prep Time 10

Cook Time 15

Servings

Calories 147kcal

Author Ari

Cost $0.15 (plus the cost of the squash)

Equipment

strainer
baking sheet
spatula

Ingredients

1/3 cup butternut squash seeds (rinsed and dried)
1/2 teaspoon coconut oil (or your preferred oil)
1/2 teaspoon sugar
1/8 teaspoon pumpkin pie spice (or cinnamon)

Instructions

Preheat oven to 350ºF.
Slice open a butternut squash and scoop out the pulp and seeds.
Rinse the seeds in a strainer and separate them from the pulp. Discard the pulp.
Lay the seeds on a towel and pat dry.
Combine the coconut oil, sugar, and pumpkin pie spice. Mix this into the dried seeds until evenly coated.
Spread the seeds out on a baking sheet and roast for 10-15 minutes. If you hear them start to pop, turn down the heat.
Use a spatula to flip them once during roasting. Keep an eye on them and remove when they are at your desired shade.
Enjoy as a snack, soup topping, or salad topping.

Notes

Nutrition data is provided as a courtesy, automatically generated, and may vary depending on the ingredients you use in your own recipe.
The calories for "butternut squash seeds" could not be found with this program, so I am using the data from pumpkin seeds which should be very similar, if not identical.
The amount of raw seeds I used for this recipe was 1.125 oz., or slightly under 1/3 cup. These were the seeds from a 3-pound squash. The amount of seeds you get could vary depending on the size of the squash.
Keep in mind that pumpkin pie spice is a relatively strong spice. I've only used 1/8 tsp. for this recipe. If this amount isn't strong enough for you, you can always add more after roasting.
Remember to use your oven light and keep an eye on the seeds during roasting to make sure they don't get darker than you'd like.

Nutrition