Crunchy Salty Roasted Delicata Squash Seeds

Adapted from this recipe by Diane of Created by Diane
Course Snack
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


  • seeds from 2 delicata squashes
  • olive oil
  • sea salt


  • Cut delicata squashes in half lengthwise and scoop out the seeds and membrane into a medium bowl; add enough water to cover. Use your fingers to separate out the seeds, allowing them to drop to the bottom of the bowl and membrane float to the top (be meticulous!). Discard membrane. Drain.
  • Preheat oven to 325°F.
  • Place seeds and 1/2 teaspoon salt into small saucepan and cover with water. Bring to boil over medium heat. Reduce heat and simmer 5 minutes. (7-10 minutes if the seeds are larger, as from a pumpkin)
  • Strain seeds and place in a small bowl, again removing any remaining bits of membrane. Drizzle with a teaspoon or two of olive oil; toss to coat. Spread in a single layer on a baking sheet. Bake 20 to 30 minutes, stirring every 10 minutes taking care not to brown or burn.
  • When the seeds are dry and crisp remove from oven. Toss with more salt to taste. Allow to cool. Enjoy!