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With fall comes a bounty of root vegetables, tomatoes and squashes and you’re left wondering how to preserve them and what to do with all of that harvest! Let’s not forget about the seeds; there is no need to discard them. Normally we think of pumpkin seeds when it comes to roasting, but butternut squash seeds also make a great snack.

Roasted butternut squash seeds in a small blue bowl with parchment paper.

Whether you are looking to roast them up for a healthy and quick snack or save them for planting next year, I will walk you through all of the steps to clean, save and roast butternut squash seeds. I will also give you some tips on how to store the seeds after drying or roasting them.

How to Clean Butternut Squash Seeds

Whether your are saving the seeds or roasting them, they need to be cleaned first, so follow these steps.

Step 1: Gather Ingredients & Tools

Sliced open butternut squash on wooden cutting board with a chef's knife.
  • 1 butternut squash
  • Chef’s knife
  • Sieve (fine mesh strainer)

Step 2: Remove Pulp

Butternut squash half in hand.

Cut the top off of the butternut squash and then cut it in half. Scoop out all of the seeds/pulp with a spoon. Place into a mesh sieve.

Butternut squash seeds in a sieve.

Step 3: Run Cool Water Over the Seeds & Pulp

Butternut squash seeds in a sieve with water.

Place the sieve in the sink or in a bowl. Run the sieve under cold water and massage the pulp to separate it from the seeds. Try to remove as much pulp as possible.

Butternut squash seeds in a sieve.

Continue with the steps for saving or roasting the seeds below.

How to Save Butternut Squash Seeds for Planting

It’s a good habit to start saving seeds for planting rather than buy them again year after year. It can save you money and you will have acquired a new skill that you can pass down to your children or share with friends. Check out the easy steps below.

Besides the cleaned seeds (following the steps above), you will also need paper towel, a baking sheet and an envelope.

Step 1: Spread Seeds Out on Paper Towel

Butternut squash seeds drying on a paper towel.

After you’ve cleaned the butternut squash seeds, spread the clean seeds out on a paper towel-lined baking sheet in a single layer. This way they will dry more efficiently.

Step 2: Dry The Seeds

Butternut squash seeds drying on a paper towel.

Let the seeds sit in a cool, dry place for 1 to 2 weeks.

Step 3: Transfer the Seeds

Dried butternut squash seeds on a spoon.

Once they are fully dry, transfer the dried seeds to a paper envelope and store in a cool, dry place. You can store them until planting time, for up to 6 years!

Dried butternut squash seeds in a brown paper envelope.

How to Roast Butternut Squash Seeds

Step 1: Gather Ingredients & Tools

Roasted butternut squash seeds ingredients prepped on dark wooden background.

Ingredients:

  • 1 tablespoon brown sugar
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon lime juice
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1 cup cleaned butternut squash seeds – You might need more than 1 butternut squash to get 1 cup of seeds.

Tools:

  • Baking sheet
  • Parchment paper

Note: You can also roast them plain or with olive oil and salt using the same method.

Step 2: Combine the Coating Ingredients

Brown sugar mixture in a small glass bowl.

Preheat oven to 300°F. Line a baking sheet with parchment paper. Mix the brown sugar, soy sauce, lime juice, olive oil and garlic powder together in a bowl.

Step 3: Toss the Seeds With the Coating

Butternut squash seeds in a bowl with a brown sugar and soy mixture.

Toss the clean butternut squash seeds with the coating mixture.

Step 4: Spread Seeds Out

Butternut squash seeds on a parchment paper lined sheet pan.

Spread the coated seeds out on the baking sheet.

Butternut squash seeds on a parchment paper lined sheet pan.

Step 5: Roast the Seeds in the Oven

Roasted butternut squash seeds on a parchment paper lined sheet pan.

Roast the seeds in the preheated oven until golden and crunchy, about 30 to 40 minutes. Stir the seeds around once or twice during baking.

Step 6: Cool & Serve

Roasted butternut squash seeds in a small blue bowl with parchment paper.

Let cool and serve! If some seeds are stuck together, simply break them apart.

Roasted butternut squash seeds in a small container with green lid.

The roasted butternut squash seeds can be stored in an airtight container in a cool, dry place for up to 1 week.

Roasted butternut squash seeds in a small blue bowl with parchment paper.
Roasted butternut squash seeds in a small blue bowl.

Tip: The rest of the butternut squash can be used to make soups, purées, stuffed squash, etc. or you can roast it.

Let me know what you thought of this tutorial in the comments and please share!

Sliced open butternut squash on wooden cutting board with a chef's knife.

How to Clean, Save and Roast Butternut Squash Seeds

Joss Dyckson
Whether you are looking to roast butternut squash seeds for a snack or save them for planting, I will walk you through all of the steps!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 4
Calories 95.3 kcal

Ingredients
 
 

For Saving Seeds:

  • 1 butternut squash

For Roasting:

  • 1 tablespoon brown sugar
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon lime juice
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1 cup cleaned butternut squash seeds - You might need more than 1 butternut squash to get 1 cup of seeds.

Instructions
 

How to Clean Butternut Squash Seeds:

  • Cut the top off of the butternut squash and then cut it in half. Scoop out all of the seeds/pulp with a spoon. Place into a mesh sieve.
    Butternut squash half in hand.
  • Place the sieve in the sink or in a bowl. Run the sieve under cold water and massage the pulp to separate it from the seeds. Try to remove as much pulp as possible. Continue with the steps for saving or roasting the seeds below.
    Butternut squash seeds in a sieve.

How to Save Butternut Squash Seeds for Planting Next Year:

  • Spread the clean seeds out on a paper towel-lined baking sheet in a single layer.
    Butternut squash seeds drying on a paper towel.
  • Let them sit in a cool, dry place for 1 to 2 weeks.
    Butternut squash seeds drying on a paper towel.
  • Once they are fully dry, transfer the dried seeds to a paper envelope and store in a cool, dry place. You can store them until planting time, for up to 6 years!
    Dried butternut squash seeds on a spoon.

How to Roast Butternut Squash Seeds:

  • Preheat oven to 300°F. Line a baking sheet with parchment paper. Whisk the brown sugar, soy sauce, lime juice, olive oil and garlic powder together in a bowl.
    Brown sugar mixture in a small glass bowl.
  • Toss the clean butternut squash seeds with the mixture and then spread them out on the baking sheet.
    Butternut squash seeds on a parchment paper lined sheet pan.
  • Roast the seeds in the preheated oven until golden and crunchy, about 30 to 40 minutes. Stir the seeds around once or twice during baking.
    Roasted butternut squash seeds on a parchment paper lined sheet pan.
  • Let cool and serve. If some seeds are stuck together, simply break them apart. They can be stored in an airtight container in a cool, dry place for up to 1 week.
    Roasted butternut squash seeds in a small blue bowl with parchment paper.

Equipment

Chef's Knife
Fine mesh sieve
Baking sheet
Parchment paper

Notes

  • You can also roast the seeds plain or with olive oil and salt using the same method.
  • The rest of the butternut squash can be used to make soups, purées, stuffed squash, etc. or you can roast it.

Nutrition

Calories: 95.3kcalCarbohydrates: 10.5gProtein: 3.3gFat: 5gSaturated Fat: 0.7gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 2gSodium: 129mgPotassium: 160mgFiber: 3.1gSugar: 2gVitamin A: 10.9IUVitamin C: 1mgCalcium: 10.8mgIron: 0.6mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword butternut squash, fall
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