Roasted Hubbard squash seeds
Roasted Hubbard squash seeds are an easy and healthy fall treat.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Snacks
Cuisine: American
Servings: 1 1/2 cups
Calories: 33kcal
Author: Cheryl Bennett
- 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
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.
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.
Serving: 1/4 cup | Calories: 33kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 158mg | Fiber: 1g | Sugar: 1g