Roasted Honeynut Squash Seeds are easy to make and delicious. The seeds get roasted perfectly in the oven and are a fun snack to make that you can customize with whatever flavors and spices you love!
Honeynut squash may just be my new favorite winter squash. It's so cute and easy to work with! I love the size of it, which makes it much easier to cut and prepare a single serving with.
And of course, roasted squash seeds are so fun and delicious to make with winter squash! So of course whenever I cook up some honeynut squash I save the seeds for roasting.
They make for a delicious snack (or topping for soups and salads!)
What is honeynut squash?
Honeynut squash is a type of winter squash that looks like a mini butternut squash. It can be about 6 inches in height compared to butternut squash 8 to 12 inches. It is very flavorful and has a sweet, concentrated flavor.
Honeynut squash is perfect for roasting and using in a variety of ways. I love this air fryer honeynut squash and this roasted honeynut squash with sage butter.
Read more about honeynut squash and the difference between honeynut and butternut squash.
Can you roast honeynut squash seeds?
Yes! Honeynut squash seeds are edible, just like most winter squashes. They are delicious when roasted, and are filled with nutrients.
Ingredients
- Honeynut squash seeds
- Olive oil
- Salt
Flavoring ideas
- Simple sea salt
- Pumpkin pie spice or cinnamon for fall flavors
- Maple syrup for sweet roasted seeds
- Cayenne pepper for spice
- Garlic salt for a savory note
- Curry powder or harissa powder for super flavorful roasted seeds
How to serve
Honeynut squash seeds can be used in so many ways after roasting!
I love to enjoy them for a simple snack, but you can eat them on soups like this roasted butternut squash soup or on salads.
You can even eat them on top of desserts for an added texture and crunch!
How to store
Let squash seeds cool, then store in an airtight container for 3-4 days.
You can also freeze the seeds if you are not going to use them right away.
Recipe tips
- Make sure the seeds are completely dry before roasting.
- This recipe can be doubled or tripled, but make sure that the seeds are spread in a single layer on the baking sheet.
- Allow seeds to cool on the sheet pan for 5 minutes before using, as they will crisp up as they cool.
Instructions
First, preheat your oven to 300 degrees F. Then, scoop out the seeds from the honeynut squash and place in a bowl.
Remove the seeds from the honeynut squash pulp.
Rinse the seeds (I put mine in a colander while doing this) to remove any extra pulp from the seeds.
Place on paper towels to dry.
Add the honeynut squash seeds to a bowl and then add your olive oil and salt (and any additional seasonings).
Spread onto a parchment paper lined baking sheet.
Roast for 15-20 minutes until seeds are slightly browned and crispy. Test, and if needed, roast for several more minutes.
More recipes to love
Roasted Honeynut Squash Seeds
Ingredients
- ¼ cup honeynut squash seeds (seeds from 2 honeynut squash)
- 1 teaspoon olive oil
- sea salt
Instructions
- Preheat oven to 300 degrees F.
- Scoop out the seeds from the honeynut squash. Separate the seeds from any pulp. Rinse the seeds to clean the pulp off completely.
- Dry the honeynut squash seeds on paper towels until completely dry.
- Add seeds to a small bowl, then add the olive oil and a sprinkling of sea salt and toss to combine.
- Spread the seeds in a single layer on a sheet pan lined with parchment paper.
- Roast in the oven for 15-20 minutes, or until crispy and not chewy. Let cool for 5 minutes.
Notes
- Make sure the seeds are completely dry before roasting.
- This recipe can be doubled or tripled, but make sure that the seeds are spread in a single layer on the baking sheet.
- If seeds are not roasted enough, let roast for an additional 3-5 minutes.
- Allow seeds to cool on the sheet pan for 5 minutes before using, as they will crisp up as they cool.
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