Roasted Winter Squash Seeds | PCC Natural Markets

Roasted Winter Squash Seeds

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Whenever I roast halved winter squash, I look forward to making this snack from the steamy, tender seeds inside. Of course you can prepare it with seeds scooped from raw squash as well. Pumpkin seeds are perhaps best known; however, try it with other winter squash including butternut, acorn, kabocha, etc.


  • 1 cup rinsed and drained winter squash seeds (from either cooked or raw squash) Add to list
  • 1 teaspoon kosher salt or sea salt Add to list


Preheat oven to 350° F.

Toss the seeds with the salt and spread out in a single layer on a parchment-lined baking sheet. Roast, stirring once, until the seeds are golden and crispy, about 12 to 20 minutes depending on the size of the seeds.

Recipe by PCC Chef Lynne Vea

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.


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