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.
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  • Level: Easy
  • Total: 1 hr 35 min (includes cooling time)
  • Active: 10 min
  • Yield: 1/2 cup
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Ingredients

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

Directions

  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.