Roasting Squash Seeds
Roasting pumpkin seeds turns them into a crunchy, salty, nutty-tasting snack that you can customize with your favorite spices. But don't stop there: The seeds from other winter squash varieties such as butternut and acorn are equally fair game.
Pumpkins, squashes, and melons all belong to the botanical family Cucurbitacae, and their seeds are not poisonous. But “won’t kill you” and “tastes good” are different criteria, so we roasted some butternut and acorn squash seeds alongside pumpkin seeds to see if we’d like to snack on them, too.
We roast seeds from any squash or pumpkin at 350 degrees in a lightly oiled rimmed baking sheet for 10 to 15 minutes, stirring a few times, and then season the seeds with salt and pepper while they are hot. Some tasters liked all three, but a few of us found the butternut squash seeds unpleasantly grassy.
Squash seeds are not poisonous, so suit yourself and eat the ones you like. We prefer seeds from acorn squash to those from butternut.
