Easy // 45 mins // About 1 Cup Per Squash

The secret to crispy roasted squash seeds is in the brine.  You can make up to 2 cups of seeds (from several squashes) using this base recipe.  I flavored mine w/ a pinch each of garlic powder, smoked paprika & brown sugar.

  • 1 1/2 Cups Water
  • 2 Tsp Salt
  • Up to 2 Cups Squash Seeds
  • Spray Oil, EVOO or Coconut
  • Garlic or onion powder, curry, garam masala, smoked paprika, chili powder, brown sugar, chipotle, etc

In a small covered sauce pan combine the seeds, water & salt.  Set over medium high heat set a timer for 15 mins.  Cool uncovered for 10 mins, then drain.  Line a baking sheet w/ parchment & spray w/ oil.  Add the well drained seeds & stir in any flavors.  Spread out the mix on in a single layer.  Spray the top w/ oil.  Roast at 375 for about 20 mins.  Stir halfway through.  Taste them, they are done when golden brown & crispy. 

I don’t wash off all the pulp.  I think it adds flavor & a jerky like texture.  If you prefer your treats lower sodium, you can cut the salt in half.