Roasted Hubbard squash seeds make a healthy, crunchy snack that’s easy to make and customize with your favorite spices! Hubbard squash seeds are an often-overlooked snack, but they’re just as tasty as pumpkin seeds!
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Why Roast Hubbard Squash Seeds?
Hubbard squash seeds are packed with fiber, healthy fats, protein, and essential minerals like zinc and magnesium. Roasting them is a delicious way to reduce waste and turn these seeds into a nutritious snack that’s perfect for on-the-go munching.
Some of our other favorite snacks this time of year include a hummus snack board, a Halloween snack board, or some chocolate trail mix.
Ingredients
Today I'm showing you how to make some garlic parmesan seeds which are one of my favorites! You can also make traditional roasted Hubbard squash seeds by omitting the Parmesan cheese. You can also substitute the garlic for salt and pepper.
- Hubbard squash seeds
- Garlic seasoning
- Parmesan cheese
- Oil
Instructions
- Scoop and Separate: Cut open the Hubbard squash and scoop out the seeds with a spoon. Place the seeds in a bowl and separate them from the pulp as best as you can.
- Rinse and Dry: Rinse the seeds under cold water in a colander to remove any remaining squash pulp. Then, pat the seeds dry with a paper towel or let them air dry for a few minutes.
- Preheat the Oven: Preheat your oven to 325°F (165°C). This temperature works well for roasting squash seeds evenly.
- Season the Seeds: In a mixing bowl, toss the dried seeds with olive oil, garlic, and parmesan cheese.
- Spread on Baking Sheet: Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper or foil.
- Roast: Place the baking sheet in the oven and roast for 20-25 minutes, stirring every 8-10 minutes to ensure even browning. The seeds should be golden brown and crunchy when done.
- Cool and Store: Allow the seeds to cool completely before eating or storing them in an airtight container.
Storage
Make sure that your seeds are cooled completely before eating or storing them in an airtight container. Roasted seeds can be stored in an airtight container at room temperature for up to a week or in the refrigerator for up to 3 weeks.
Substitutions
You can totally omit the Parmesan cheese if you would like and can use salt and pepper in place of the garlic if desired. Here are some other fun substitutions and variations:
- Spicy: Add a pinch of cayenne pepper or chili powder for heat.
- Sweet: Toss with a dash of cinnamon and a sprinkle of sugar or honey.
- Savory Herbs: Use dried rosemary, thyme, or Italian seasoning for an herby twist.
FAQ
No, the shells on Hubbard squash seeds are edible and add extra fiber. If you prefer shell-less seeds, they can be cracked and removed, but this is often time-consuming.
Make sure the seeds are thoroughly dried before roasting. Roasting at a moderate temperature and stirring them a few times during roasting also helps achieve a crispy texture.
Yes, dogs can eat pumpkin seeds in moderation. Pumpkin seeds are a good source of protein, fiber, and healthy fats, which can benefit your dog's digestive health and overall well-being. But it's a NO for Hubbard squash seeds. While the flesh of the Hubbard squash can be a healthy treat for dogs when prepared properly (cooked, peeled, and deseeded), the seeds and skin can be difficult for dogs to digest and may cause intestinal blockages.
Roasted Hubbard Squash Seeds
Equipment
- 1 sheet pan
Ingredients
- 1 whole Hubbard squash seeds removed
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 2 teaspoons garlic powder
- ½ teaspoon salt optional
Instructions
- Scoop and Separate: Cut open the Hubbard squash and scoop out the seeds with a spoon. Transfer the seeds to a bowl, then separate them from the pulp as much as possible.
- Rinse and Dry: Rinse the seeds under cold water in a colander to remove any remaining pulp. Pat them dry with a paper towel or let them air dry briefly.
- Preheat the Oven: Preheat your oven to 325°F (165°C) for even roasting.
- Season the Seeds: In a bowl, toss the dried seeds with olive oil, garlic, and Parmesan cheese.
- Spread on Baking Sheet: Arrange the seasoned seeds in a single layer on a baking sheet lined with parchment paper or foil.
- Roast: Roast the seeds for 20-25 minutes, stirring every 8-10 minutes for even browning. They should be golden brown and crunchy when done.
- Cool and Store: Let the seeds cool completely before eating or storing in an airtight container.
Karen
Delicious!