Kabocha Squash Seeds Recipe for Tasty, Healthy Snacks

Kabocha squash is a delicious, sweet, and nutty winter squash that’s often enjoyed roasted or in soups. But did you know that the seeds inside this vibrant orange gem are just as tasty and nutritious?

Instead of tossing those seeds away, you can transform them into a crunchy, savory snack that’s perfect for munching anytime. Roasted kabocha squash seeds are easy to prepare, packed with protein, fiber, and essential minerals, and can be seasoned to suit any flavor preference.

Whether you’re looking for a healthy alternative to chips or a fun way to reduce kitchen waste, this recipe will have you cracking open squashes just to get the seeds!

In this blog post, I’ll guide you through a simple and satisfying recipe for roasting kabocha squash seeds. From cleaning and seasoning to roasting tips, you’ll learn everything you need to create a crispy, flavorful snack that’s perfect for yourself or to share.

Plus, I’ll include ideas for variations and serving suggestions so you can enjoy these seeds in creative ways. Ready to get started?

Let’s dive right in!

Why You’ll Love This Recipe

Roasted kabocha squash seeds are not only a tasty treat but also incredibly versatile. Here’s why this recipe will quickly become a favorite in your kitchen:

• Simple and Quick: From start to finish, it takes about 30-40 minutes to prepare, with minimal hands-on time.
• Healthy Snack: High in fiber, protein, and essential minerals like magnesium and zinc, these seeds make a nutritious snack that supports overall wellness.
• Customizable Flavors: Whether you prefer classic salt and pepper, spicy chili, or a sweet cinnamon twist, you can easily tailor the seasoning to your taste.
• Waste Not, Want Not: Utilizing the seeds reduces kitchen waste, making your cooking more sustainable and mindful.
• Crunchy and Delicious: When roasted properly, the seeds develop a satisfyingly crisp texture that’s addictive.

Ingredients

• Seeds from 1 medium kabocha squash (about 1 cup of raw seeds)
• 1 tablespoon olive oil or any neutral oil
• ½ teaspoon sea salt (adjust to taste)
• Optional seasonings (choose one or mix and match):
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne pepper or chili powder
• ½ teaspoon ground cinnamon and 1 tablespoon sugar for a sweet version
• 1 teaspoon nutritional yeast for a cheesy flavor

Equipment

• Baking sheet or roasting pan
• Parchment paper or silicone baking mat (optional, for easy cleanup)
• Mixing bowl
• Colander or sieve for rinsing seeds
• Towel or paper towels for drying seeds
• Spoon or spatula for tossing seeds
• Oven or air fryer

Instructions

1. Extract and clean the seeds: Cut open your kabocha squash and scoop out the seeds using a spoon. Place them in a colander.
2. Rinse the seeds: Under cold running water, rinse the seeds thoroughly to remove any squash pulp and stringy bits. Use your fingers to gently separate the seeds.
3. Dry the seeds: Spread the seeds out on a clean kitchen towel or paper towels. Pat them dry as much as possible. For best results, let them air dry for at least 30 minutes to remove excess moisture.
4. Preheat the oven: Set your oven to 300°F (150°C). Roasting at a lower temperature ensures even cooking and prevents burning.
5. Season the seeds: Transfer the dried seeds to a mixing bowl. Drizzle with olive oil and sprinkle with sea salt. Add your chosen seasonings and toss well to coat evenly.
6. Prepare the baking sheet: Line your baking sheet with parchment paper or a silicone baking mat if using. Spread the seeds out in a single layer to ensure they roast evenly.
7. Roast the seeds: Place the baking sheet in the oven and roast for 20-25 minutes. Stir or shake the seeds every 10 minutes to promote even browning.
8. Check for doneness: The seeds are ready when they are golden brown and crunchy. If they need more time, roast in 3-5 minute increments, watching closely to avoid burning.
9. Cool and enjoy: Remove the seeds from the oven and let them cool completely on the baking sheet. Once cooled, they are ready to eat or store in an airtight container.

Tips & Variations

“For an extra crunch, try soaking the seeds in salted water for 8 hours before roasting. This helps to soften the shell and enhances the flavor.”

• Sweet twist: Toss roasted seeds with cinnamon and sugar for a delightful sweet snack.
• Spicy kick: Add chili powder, cayenne, and a pinch of cumin for a smoky, spicy flavor.
• Herbal notes: Sprinkle with dried rosemary or thyme before roasting for a fragrant snack.
• Air fryer method: Roast seeds at 280°F (140°C) for 10-15 minutes, shaking halfway through.
• Storage: Keep roasted seeds in an airtight container at room temperature for up to two weeks.
• Use as garnish: Sprinkle roasted seeds on soups, salads, or grain bowls for added texture and nutrition.

Nutrition Facts

Note: Nutrition varies depending on added oil and seasoning.

Serving Suggestions

• Enjoy kabocha squash seeds as a standalone snack with your favorite beverage.
• Sprinkle over a fresh salad or grain bowl for an extra crunch.
• Use as a crunchy topping for creamy soups like pumpkin or butternut squash soup.
• Add to homemade trail mixes or sprinkle on yogurt or oatmeal for breakfast.
• Mix into vegan cheese spreads or dips for texture and flavor, inspired by recipes like Can I Substitute Almonds for Cashews in Vegan Cheese?

Conclusion

Roasting kabocha squash seeds is a fantastic way to enjoy every part of this delicious winter squash. Not only does this recipe provide a crunchy, flavorful snack, but it also offers a nutritious boost packed with protein, fiber, and essential minerals.

With simple ingredients and easy steps, you can customize this recipe to suit your taste buds — from savory and spicy to sweet and aromatic. Plus, incorporating roasted seeds into your meals adds texture and nutrition that will keep you coming back for more.

Try these seeds as a snack, salad topper, or soup garnish for a versatile treat.

For more creative vegan and vegetarian snack ideas, check out these great recipes: Veg Grilled Sandwich Recipes That Are Quick and Delicious, Backpacking Dehydrated Vegan Meal Recipes for Easy Camping, and Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious.

Happy roasting and snacking!

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