Go Back

Vanilla Cardamom Roasted Squash Seeds

These roasted squash seeds are plant-based, simple, sweet, and so addictive! Made using sustainable bulk ingredients for zero plastic.
Prep Time10 mins
Cook Time1 hr 10 mins
Course: Snack
Cuisine: American, Vegan
Keyword: oven roasted, oven roasted pumpkin seeds, pumpkin seeds, roasted squash seeds, squash seeds
Servings: 4 1/4-cup serving
Author: Tina


  • Measuring Cups and Spoons
  • Quarter or Half- Sized baking tray
  • Spoon or Spatula
  • Mixing Bowl


  • 1 cup unwashed squash seeds
  • 1 tbsp coconut oil, melted
  • 2 tbsp maple syrup dark (formerly grade B)
  • ½ tsp. coconut sugar
  • ½ tsp. cardamom, ground
  • ½ tsp. vanilla extract
  • ¼ tsp. cinnamon, ground
  • ¼ tsp. pink himalayan or sea salt


Roasting Basic Squash Seeds

  • Preheat oven to 250F or 121C.
  • In a small mixing bowl, add seeds and oil. Mix thoroughly.
  • Spread coated seeds out in a single layer on the baking tray with or without a silicone mat.
  • Bake for 1 to 1¼ hours or until a light brown.

Vanilla Cardamom Squash Seeds

  • Turn the oven up to 350F or 177C.
  • Transfer seeds back to the mixing bowl.
  • Add maple, salt, sugar, cinnamon, cardamom, and vanilla. Stir well.
  • Spread seeds back out in a single layer on the baking sheet with or without a silicone mat.
  • Bake for 10 mins.
  • Immediately transfer to a plate, tray, or cooling rack (if using a silicone mat) to cool. Once completely cool the clumps should break apart easily.
  • Store in a sealed container. Will keep up to a week maybe longer. Best eaten within 3 days.


Coconut sugar can be replaced by brown sugar at the same amount.