Things You'll Need:
- squash
- knife
- spoon
- cold water
- strainer
- baking sheet
- salt
- non-stick spray or olive oil
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Step 1
Cut the squash in half. Use caution, because winter squash typically have very tough skins that may take care to cut.
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Step 2
Scoop out the seeds. Using a spoon to lightly scrape the inside of the squash will dislodge the seeds more easily than using your fingers alone.
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Step 3
Wash the seeds. Most seeds will be connected to the interior of the squash by stringy, slimy filaments. You should remove all these by running the seeds under cold water prior to roasting them. If you are able to remove the flesh from the seeds without washing them, the squash flavor of the seeds may be richer and taste better.
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Step 4
Dry the seeds. Pat them lightly with paper towels to remove excess water. This will allow the oil and salt to stick better.
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Step 5
Coat the seeds. Place the seeds in a bowl to make coating them easier. Coating the squash seeds with oil will help the roasting process. Olive oil can lend a richer flavor and add nutrition to your roasted squash seeds. You can also use a non-stick spray if you are counting calories.
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Step 6
Season the seeds. With the seeds still in a bowl, sprinkle them lightly with salt or other seasonings (e.g., Cajun or Mexican)- this will give your roasted seeds extra flavor. Use about a half a teaspoon of salt per cup of seeds.
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Step 7
Roast the seeds. Pour the seeds on a baking sheet in a single layer. Place the baking sheet in a 300 F degree pre-heated oven for 20 to 30 minutes. Your baking time will depend on the size of the seeds, and may be as little as 15 minutes. Keep a close eye on the seeds and remove them once they begin to appear brown or pop open.
