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.
Whether you are looking to roast them up for a healthy and quick snack or save them for planting next year, we will walk you through all of the steps to clean, save and roast butternut squash seeds. We 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
- 1 butternut squash
- Chef’s knife
- Sieve (fine mesh strainer)
Step 2: Remove Pulp
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.
Step 3: Run Cool Water Over the Seeds & Pulp
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.
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
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
Let the seeds sit in a cool, dry place for 1 to 2 weeks.
Step 3: Transfer the Seeds
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!
How to Roast Butternut Squash Seeds
Step 1: Gather Ingredients & Tools
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
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
Toss the clean butternut squash seeds with the coating mixture.
Step 4: Spread Seeds Out
Spread the coated seeds out on the baking sheet.
Step 5: Roast the Seeds in the Oven
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
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.
The rest of the butternut squash can be used to make soups, purées, stuffed squash, etc. or you can roast it.
How to Clean, Save and Roast Butternut Squash Seeds
Ingredients
For Saving Seeds:
- 1 butternut squash
For Roasting:
- 1 tablespoon brown sugar
- ½ tablespoon soy sauce
- ½ tablespoon lime juice
- ½ tablespoon olive oil
- ½ 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.
- 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.
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.
- Let them sit in a cool, dry place for 1 to 2 weeks.
- 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!
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.
- Toss the clean butternut squash seeds with the mixture and then spread them out on the baking sheet.
- 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.
- 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.
Equipment
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
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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