Cinnamon-Vanilla Roasted Butternut Squash Seeds

"When cooking butternut squash, don't throw out the seeds when you can roast them into these tasty treats. The warm aroma of cinnamon and vanilla fills our home while these roast. They are crispy and have just the right balance of flavors. This recipe calls for butternut squash seeds, but the seeds of any other winter squash could be substituted such as pumpkin, acorn, hubbard, etc. Do note, however, that larger seeds will take a bit longer to roast."
photo by bonitabanana photo by bonitabanana
photo by bonitabanana
Ready In:




  • Preheat oven to 300°F.
  • Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
  • Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
  • In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar. Add seeds to mixture and toss until thoroughly coated.
  • Onto a medium baking sheet, spread into a single layer.
  • Roast for 40 minutes or until seeds are crisp and lightly browned.
  • Remove from oven and allow to cool completely before stirring or storing in an air-tight container. The seeds should keep for one to two weeks.

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  1. Very good, I modified it by increasing batch, tiny bit of olive oil on the pan to prevent butter burning, half way through cooking sprinkled some fine sea salt. Two minutes before done I added slivered almonds and tossed. Before removing from the oven I scattered 6 or 7 semi-sweet chocolate chips and tossed until melted. So I loved the recipe and had fun adding my favs!


<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
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