Air Fryer Butternut Squash Seeds
Crispy air-fried butternut squash seeds are a zero-waste snack that comes together fast with minimal oil. The key is drying the rinsed seeds thoroughly so they roast instead of steam. Season simply with smoked paprika and salt, or customize with sweet or ranch-inspired blends.
Equipment
- Air fryer
- Colander
- Paper towels
- Mixing bowl
- Airtight container
- Parchment paper liner (optional)
Ingredients
- 1 cup butternut squash seeds from 1 squash; about 1 cup
- 1-2 teaspoons olive oil
- 1 teaspoon smoked paprika
- 1/4-1/2 teaspoon salt adjust to taste
Instructions
- Scoop seeds from the butternut squash and remove as much stringy pulp as possible.
- Rinse seeds in a colander under cold water until fully clean.
- Spread seeds on paper towels and pat completely dry; this is critical for crispiness.
- Toss dried seeds in a mixing bowl with olive oil, smoked paprika, and salt until evenly coated.
- Arrange seeds in a single layer in the air fryer basket without overcrowding.
- Air fry at 380°F for 12 minutes, shaking the basket every 3 minutes for even roasting.
- Remove when lightly golden and let cool completely before storing in an airtight container.
Notes
- Dry seeds thoroughly before seasoning to avoid steaming and chewiness.
- If your air fryer runs hot, begin checking at 10 minutes to prevent burning.
- For cinnamon-sugar variation, use 1 teaspoon cinnamon and 1/2 teaspoon sugar instead of paprika; cook time is the same.
- Shake the basket every 3 minutes for even color and crispiness.
- Use an air-fryer-safe parchment liner if sticking occurs, but do not block airflow.
- If seeds are soft after cooling, air fry 2 more minutes at 380°F.
- Re-crisp leftovers at 350°F for about 3 minutes; avoid microwaving.