Tastiest toasted squash seeds

If you’ve made this insanely delicious (and easy) roasted winter squash gnocchi you probably have a few leftover seeds on hand. Don’t toss em! Those little seeds are the perfect flavor vehicle–an awesome plant-based / vegan snack you can have on the go or as a pantry staple. Cooking and eating the leftover seeds from any squash is a wonderful way to close the loop with winter squash. And you can also reserve the extra pulp from cleaning the seeds for your weekly batch of homemade vegetable stock, what a way to cook! I’m proud of you.

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I love a salty seed I can add to salads for a bit of crunch or soups to contrast the texture. Or honestly, straight out of the jar by the handful, not sharing. They’re that good! Not to mention super simple to whip up. The secret to a good toasted squash seed is a pre-toast salt water soak. Salted water helps break down the toughness of the seed making it delightfully crisp and impossible to eat only one.

To prepare these beauties you can always toast in the oven, but for a faster cook I like to pull out my cast iron skillet. You can control the browning better and taste as you go. Is there anything cast iron can’t do? A little olive oil, salt, and your desired seasonings and we’ll be in business!

What’s your favorite squash seed flavoring?
Give us a shout if you try it out! #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Tastiest toasted squash seeds   by

Easy, tasty toasted squash seeds that you can get wild flavoring! Perfect for snack, topping, and closing the squash loop.

makes: 2 - 3 servings | prep time: 10 min | soak time: 45 minutes | cook time: 7 min | total time: 17 min

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  • scooped out center from 1 - 2 squash (I used delicata, butternut and acorn are good options)
  • 1 cup approx water
  • 2 tbsp kosher salt (for soaking)
  • 2 tbsp olive oil
  • 1/2 tbsp kosher salt (for flavoring)
  • 1 tbsp nutritional yeast (optional, for added flavor)


  1. Using two bowls, separate squash seeds from pulp as best you can into a clean bowl. Reserve leftover pulp in freezer for vegetable stock from scratch. Add water and salt to bowl. Soak seeds for 45 minutes to an hour to tenderize.
  2. Strain seeds. Pour seeds onto clean dish towel and dry off as much moisture as you can. Heat up your cast iron skillet with the olive oil. Once hot, add squash seeds.
  3. Stir seeds for 6 – 8 minutes, adding salt and optional nutritional yeast after 2 minutes. Stir constantly to prevent burning until seeds are golden brown, you might hear a few popping. Take off heat immediately and transfer to bowl. Let cool
  4. Add extra salt, nutritional yeast, or other seasonings if desired and toss once more. I encourage you to experiment a bit to see what flavor strikes you.
  5. Enjoy! These keep well about 2 weeks in the pantry. Try adding to salads, soups, or just as a snack on their own!
Rated [awcr_rating type="averageRating"]/5 based on 2 reviews


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