Food & Cooking Recipes Holidays & Events Thanksgiving Recipes Roasted Squash Seeds 3.1 (56) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 17, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 6 mins Total Time: 50 mins Yield: Makes 1 1/2 cups Ingredients 2 cups butternut or acorn squash seeds with pulp (from 3 squashes) 1 tablespoon extra-virgin olive oil ½ teaspoon coarse salt Directions Preheat oven to 300 degrees. Toss together all ingredients and spread mixture in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring every 15 minutes, until seeds are crisp and pulp is caramelized, 50 to 60 minutes. Let cool completely before serving. Squash seeds can be made up to 1 week ahead and stored at room temperature. Marcus Nilsson Rate it Print