Save the seeds from your favorite Hubbard squash recipes to make a delicious, crunchy snack. Roasted Hubbard squash seeds are an easy and healthy fall treat.
Did you know that pumpkin seeds aren’t the only game in town? You can roast the seeds from all of your favorite winter squash recipes!
Making stuffed squash for dinner or roasting a butternut squash? You can use this method to roast those seeds too.
Can you eat Hubbard squash seeds?
Baby blue Hubbard squash seeds are not only edible, they are delicious! I used my Hubbard squash to make taco-stuffed Hubbard squash and not wanting to waste anything, I roasted the seeds.
It’s an easy, healthier snack and there are endless ways to flavor them.
How to roast Hubbard squash seeds
Follow these simple guidelines for perfect roasted squash seeds every time. The Hubbard squash that I used for this recipe weighed between 5 – 6 lbs. and it yielded 1 1/2 cups of seeds.
Each squash is different, you may have a little more or a little less, depending on the squash you purchased.
Remove seeds from Hubbard squash
When you slice the Hubbard squash in half, you’ll see a web of fibers with seeds embedded inside it. Use a large spoon to scoop the stringy membrane out and set aside.
Clean and dry the seeds
When you remove the seeds from the squash, they will be covered in a film that feels a bit slimy. The easiest way to get rid of it is to put the seeds in a fine mesh colander and rinse them under running water.
Toss them around a bit with your hand to make sure they all get rinsed clean. They don’t have to be spotless, just try to get most of it off. A little bit of flesh on our roasted Hubbard squash seeds is okay.
Spread the rinsed Hubbard squash seeds on a clean kitchen towel and dry them. You want them as dry as possible because if they are still damp, they’ll take a little longer to roast. And we’re roasting them, not steaming them.
Once they are dried, we’re ready to season them.
Season squash seeds
I’m keeping these seeds on the savory side. The seasoning will be salt, pepper, garlic, onion and paprika. It’s my “go-to” mixture for almost everything.
Let’s talk about the salt – the salt that sits on my kitchen counter is Diamond Crystal. ALL of my recipes, unless specified, are made with it.
Why? Because it is basically the perfect salt. It is found in nearly every restaurant kitchen. It has a light, clean, salty flavor and the grains are the perfect size for crushing between your fingers as you sprinkle.
If you are using regular table salt, you’ll need to reduce the amount of salt used by almost half.
Roast Hubbard squash seeds
Now that our seeds are perfectly seasoned, it’s time to roast. Roasted Hubbard squash seeds take roughly 15 – 18 minutes in the oven.
You may hear some popping and cracking coming from the oven toward the end of the baking time. That’s your cue to take a look at your Hubbard seeds.
While the seeds are roasting, toss them every 5 – 6 minutes to ensure even browning.
How to store roasted seeds
Store the roasted Hubbard seeds in an airtight container for a few days on the counter. If you want to store for a longer period, it’s best to refrigerate them because, like nuts, they can go rancid.
To keep them for an extended time, put them in a zip-top bag and toss in the freezer.
More Hubbard squash recipes
Make some of our favorite Hubbard squash recipes and save your seeds for roasting. You can use them as a garnish!
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Roasted Hubbard squash seeds
Roasted Hubbard squash seeds are an easy and healthy fall treat.
Ingredients
- 1 1/2 cups raw Hubbard squash seeds
- 1 tbsp. olive oil
- 3/4 tsp. kosher salt (see note in post)
- 1/2 tsp. granulated garlic / garlic powder
- 1/4 tsp. granulated onion / onion powder
- 1/4 tsp. smoked paprika
- 1/8 tsp. black pepper
Instructions
- Preheat oven to 350°F / 177°C / Gas mark 4.
- Slice a 5 - 6 lb. Hubbard squash in half with a sharp chef's knife. Use a large spoon to scrape the stringy fibers from the middle of the squash. Remove seeds and discard fibers.
- Wash Hubbard squash seeds in colander or strainer to remove pulp, stirring them around with your hand to make sure they are all washed clean.
- Place on clean kitchen towel and dry thoroughly.
- In a small bowl, toss squash seeds with oil, salt, garlic, onion, paprika and pepper.
- Place on sheet pan and roast for 15 minutes, stirring every 5 minutes to ensure even browning. *If you hear seeds beginning to pop in oven, that's your cue to remove them and check for doneness.
- Cool seeds completely before storing in an airtight container.
Notes
Store the roasted squash seeds in an airtight container for a few days on the counter. If you want to store for a longer period, it’s best to refrigerate them because, like nuts, they can go rancid.
To keep them for an extended time, put them in a zip-top bag and toss in the freezer.
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Nutrition Information:
Yield:
6Serving Size:
1/4 cupAmount Per Serving: Calories: 33Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 158mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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