Spicy Roasted Butternut Seeds / Pumpkin Seeds

"I made Miss Annies recipe #48436 and had the seeds left over so I couldn't throw them out. You can use pumpkin! I like the taste of the seeds without prewashing and drying them.(One less step)."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Gwen M. photo by Gwen M.
photo by breezermom photo by breezermom
photo by Lalaloula photo by Lalaloula
photo by Rita1652 photo by Rita1652
Ready In:
1/2 cup roasted


  • 4 butternut squash (seeds removed from fibers) or 1 pumpkin, seeds removed from fibers
  • 14 teaspoon salt
  • 14 teaspoon cumin
  • 18 teaspoon chili powder
  • 1 tablespoon butter


  • I just remove the fibers do not wash.
  • Place on cookie sheet with spices and butter in a mound.
  • Bake in preheated oven at 350 degrees till butter is melted about one minute.
  • Lower oven to 300 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.

Questions & Replies

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  1. I made a a stuffed pumpkin tonight and staring at the pile of seeds I said "I wonder if recipezaar has a pumpkin seed recipe..." This one caught my eye and lucky it did because it was great! I actually melted the butter and spices in a bowl, stirred in the seeds and spread them out on a cookie sheet. Couldn't be easier!
  2. I also used just one butternut squash (which I made a casserole out of) but I had about 1 cup of seeds. I still adjusted the seasonings to account for 1 squash and we really enjoyed the results! I like squash seeds better than pumpkin, and I always LOVED pumpkin seeds! Thanks Rita, great recipe!
  3. Really good! Next time I think I'll mix the spices and melted butter together with the seeds in a bowl like another reviewer suggested. The spices were great, but didn't get disbursed evenly mixing everything together on the baking sheet.
  4. I made this recipe with the seeds of one medium butternut squash. loved the texture of these seeds. I melted the butter first, added the seeds & tossed then added the spices and salt then tossed again. I lightly sprayed the cookie sheet I used with avacado oil for extra assurance they wouldn't stick to anything. I put my oven at 350F then turned it down to 300F after the first minute. I moved them around at the 16 minute point (including the minute at 350F) then left them in for another 15 minutes. I liked the flavor but it was too salty for my taste. I will try halving the salt the next time I make these.
  5. These seeds are amazing!! I cooked acorn squash seeds instead of pumpkin seeds. Because the acorn seeds are so much smaller, I only cooked them for 20 mn and they came out perfectly. LOVE this recipe



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