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Butternut squash sliced open on cutting board.
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5 from 2 votes

How to Clean, Save and Roast Butternut Squash Seeds

Whether you are looking to clean and roast butternut squash seeds for a snack or save them for planting, I will walk you through all of the steps!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Diet: Low Salt, Vegan, Vegetarian
Servings: 4
Calories: 95.3kcal
Author: Joss Dyckson

Equipment

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
US Customary - Metric

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.
    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.
    Roasted butternut squash seeds in a small blue bowl with 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.
  • The dried butternut squash seeds can be stored until planting time, for up to 6 years!
  • The roasted butternut squash seeds can be stored in an airtight container in a cool, dry place for up to 1 week.

Nutrition

Calories: 95.3kcal | Carbohydrates: 10.5g | Protein: 3.3g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 2g | Sodium: 129mg | Potassium: 160mg | Fiber: 3.1g | Sugar: 2g | Vitamin A: 10.9IU | Vitamin C: 1mg | Calcium: 10.8mg | Iron: 0.6mg
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