Butternut Squash Pepitas

Why should pumpkins have all the fun? You can treat scooped-out butternut squash seeds the same way as pumpkin seeds. One medium squash will give you about 1/4 cup of seeds. Eat them in a couple handfuls or sprinkle on soup or over a salad.
  • Level: Easy
  • Total: 1 hr 35 min (includes cooling time)
  • Active: 10 min
  • Yield: 1/2 cup
Save Recipe


Kosher salt and freshly ground black pepper

1/2 cup seeds from about 2 medium butternut squash

1 teaspoon extra-virgin olive oil

1/4 teaspoon Cajun seasoning or seafood seasoning, such as Old Bay, optional


  1. Bring a large pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain and dry on a paper-towel-lined baking sheet for 30 minutes to 1 hour.
  2. Preheat the oven to 325 degrees F. 
  3. Pat the seeds dry with a paper towel once more. Dump and scatter the seeds onto a baking sheet and toss with the oil, some salt and the seasoning if using. Arrange the seeds in a single layer. Bake, stirring every 5 minutes, until puffy and light golden brown, 15 to 17 minutes (you will also hear them pop in the oven). Let cool on the baking sheet. 

Butternut Squash Soup

Roasted Butternut Squash

Roasted Butternut Squash

Caramelized Butternut Squash

Butternut Squash Lasagna

Butternut Squash Soup

Penne with Butternut Squash

Butternut Squash Mac and Cheese

🤤 More Drool-Worthy Recipes