Toasted Butternut Squash Seeds 
I was prepping a butternut squash and couldn’t bare to toss the seeds. Especially after the experience of toasting the pumpkin seeds, I couldn’t help wonder if the butternut seeds would be any different or the same. I also wondered why we don’t already eat butternut squash seeds.
So I followed the Roasted Pumpkin Seeds recipe. I did the same cleaning steps, baking temperature, salted the heck out of them, but only baked them for 5 minutes.
Be warned, they POP! I think my temperature was a little high. I’m going to knock it back to 300º with this next batch.
To answer my own questions:
Is there any difference?
YES OH YES they ARE tastier than pumpkin seeds! Way better.
Why is it that we don’t eat them all the time already?
I'm guessing it's because we don’t get that many to eat from one squash.
But you know what? From here on out, I’m taking the extra steps. It only takes a couple of minutes to heat up the oven and it only takes a minute to rinse them off and salt them down. AND, And it only takes 5 minutes to toast up this very delicious, overlooked snack!
We have been missing out folks! Well, I. I've been missing out.
Maybe you’ve known this all along and you were just keeping this secret to yourself.
Is that it? Is that how you like to play? Oh, I see how it is. ; )
These look yummy. I don’t think I’ve ever tried butternut squash seeds! Neato! I will try this myself sometime. Thanks
Looks great Jill, I haven’t tried butternut squash seed! Can’t wait though!
The flavor of these butternut squash seeds was much smoother than the toasted pumpkin seeds. The seeds are a lot smaller than the pumpkin seeds. These would be a good alternative to sunflower seeds.
I made these tonight. VERY easy, and they’re delicious. Thanks for the recipe!
Melissa
Hi Melissa!
Did you think they had a better flavor than pumpkins seeds or am I off my rocker?
This sound great! One question though: do you happen to know how squash seeds compare to pumpkin seeds nutritionally? We all know that pumpkin seeds are a very healthy snack, but I rarely prepare pumpkin in the kitchen. If I can use all the parts of my squash, that woul dmake me very happy!
Hi Tom!
That’s a great question. I’m not a nutritionist so I couldn’t say if they have more or less nutrition.
However, I do have a Bachelor of Science in Horticulture and can confidently tell you that they are of the same plant family. We commonly call them vegetables, but technically they are fruits.
In my own understanding, I would think they have the same nutritional value. They are both winter squashes and are commonly clumped together with others, such as butternut and acorn, when nutritional values of their ‘meat’are listed.
Butternut squash seeds are totally delicious… way better than pumpkin. Also, I find it improves the flavor further to leave the gunk on (and saves the step of rinsing). Spread them out well and don't leave too much gunk in any one place, and the seeds will roast beautifully. A little safflower, sunflower, or walnut oil along with a bunch of salt also helps.
I TOTALLY agree with David!
I thought maybe it was just me, but I found the butternut squash seed to taste better too.
Oh ho ho but wait! Have you tried the spaghetti squash seeds, yet?
Those are just as delicious as the butternut, I kid you not.
You don't get as many seeds from the spaghetti squash as from the butternut squash.
But hey, you know how truly simple it is to pop those seeds in the oven. It's totally worth
to pop those spaghetti squash seeds in and enjoy the snack all for yourself. (I barely shared mine.)
I will try using a little oil next time. Thank you for the tip!
What other seeds have you tried that I need to know about?
YES! I have known the tasty seeds are something to look forward too.
Considering the nutritional value and natural medicine. I let the seeds air dry (dry climate makes it easy) and the content of nutrition is much higher by keeping the seeds raw. Heating above 118 deg. F damages the values.
Cheers!
I just stumbled across this post today while making butternut squash chili. I thought the same thing, the seeds look the same but do they taste the same. I can’t wait to bake them and try them myself! Thanks.
Since the seeds were smaller, I thought they had a better chew. I prefer them to the larger chewy fiber texture of the pumpkin seeds. Does anyone else agree?
Besides putting just salt on them, I use a little salt and a little brown sugar…once they’re done, I can’t stop eating them….actually tastes like caramel popcorn, but much better for you….
Oh Terri! I’m am definitely trying that next squash I get. Not that I have a problem eating all the seeds. They are very hard to stop eating. And you’re right, far healthier for us all.
Do you use microwave popcorn or do you buy it by the bag?
I was just about to make some soup (butternut squash and roasted peppers) and wondered whether I could toast the seeds like a pumpkin, so I googled and here I am. I usually toast pumpkin seeds with some cumin, but I was thinking of trying a sweet version with brown sugar, cinnamon and nutmeg.
I’ll let you know how it goes after I’ve made them
Let me know how they turn out, Laurie!
I’ve just made them and they were absolutely gorgeous. I didn’t have any nutmeg in the end (half of my spices got lost when I moved house), so I ended up roasting them with brown sugar, cinnamon, a bit of chili and a bit of salt. The result was divine. Sweet and spicy and salty, and they tasted a bit like popcorn. I even managed to hook the notoriously picky flatmates on them, who had previously looked at the squash as if it was some alien being.
I can’t believe I’d wasted all those seeds when cooking with butternut squash before! Thanks so much for this lovely page
YEAAAH Laurie!
I know just how you felt, all those seeds we could’ve eaten. Oh but all the seeds we’ll enjoy from now on! ;D
I’ll have to try my next batch your way. I like sweet & spicy crunchy snacks.