It's popular to roast the seeds from a jack-o’-lantern to make DIY pumpkin seeds. Can you do the same with the seeds from butternut and acorn squashes? Pumpkins, squashes, and melons all belong to the botanical family cucurbitacae, and their seeds are not poisonous. But “won’t kill you” and “tastes good” are different criteria, so we roasted some butternut and acorn squash seeds alongside pumpkin seeds to see if we’d like to snack on them, too.
We roast seeds from any squash or pumpkin at 350°F in a lightly oiled rimmed baking sheet for 10 to 15 minutes, stirring a few times, and then season the seeds with salt and pepper while they are hot. Some tasters at the test kitchen liked all three types of seeds alike, but a few of us found the butternut squash seeds unpleasantly grassy. Verdict? Squash seeds are not poisonous, so suit yourself and eat the ones you like. We prefer seeds from acorn squash to those from butternut.
Our easy recipe for Maple-Glazed Acorn Squash is a perfect recipe for the upcoming holidays, and you can roast the seeds as a fun group activity instead of simply throwing the seeds away.