Cinnamon Sugar Squash Seeds

It’s been such a wild few weeks with fluctuating temperatures here in NYC! One minute I find myself walking around in short sleeves craving gelato (mmm, speaking of which there are some Italy travel posts on their way) and the next I’m wrapped up in all the sweaters and capes I can get my hands on sipping on tea and eating pasta. I’m definitely more of a warm weather baby, but it’s bizarre to see autumn act up this way! This is probably why I got so into seasonal recipes this past week…

Everything from pumpkin pie to homemade soups to spaghetti squash recipes will be coming up here shortly and they made my roommates and I suuuuper happy. There’s something about eating seasonal food ~ especially fruits and veggies ~ that remind you that each season brings something new and delicious to look forward to. I love pumpkin pie and just couldn’t wait until Thanksgiving to make one. The same goes for squash, and when I came across one in a local grocery store I knew what had to be done!


When making a spaghetti squash, butternut squash or any type of squash or pumpkin where you have to remove the “guts” and seeds, make sure not to throw that part away! Seeds are such a great, healthy and easy snack to keep on hand throughout the week. Tossing the innards and seeds in the trash simply creates unnecessary food waste which contributes to pollution instead of being consumed by you! Use every part of that squash you can, and even use it to serve your spaghetti in a few times 😉


This recipe really doesn’t require much time and uses just a handful of ingredients. The result is simple and delicious. Toss your seeds in ice cream, on salads, on pies or simply snack on them solo. They’re so versatile the options are endless! x


Cinnamon Sugar Squash Seeds

Prep Time: 5 Minutes        Cook Time: 15 Minutes         Total Time: 20 Minutes

Let’s Get Started:

2 tbsp. granulated sugar (or coconut sugar or stevia/sugar alternative)
2 tsp. ground cinnamon
1/2 tsp. salt (I prefer Pink Himalayan)
1-2 tbsp. coconut oil (or vegetable oil of your choice), amount depends on how many seeds your squash or pumpkin yields

Let’s Get Cooking:

  1. Preheat oven to 375*
  2. Rinse seeds in a strainer to remove all of the pulp or “guts”
  3. Pat seeds and leave to dry
  4. Toss seeds with oil, then scatter them on a baking sheet
  5. Bake for 10-15 minutes until they start to brown
  6. In a small bowl mix sugar and cinnamon
  7. Remove seeds from oven and sprinkle with the cinnamon sugar mixture while they are still warm

Let’s Get Creative:

I’m sure by now you guys have caught on that rarely are my recipes spicy… but these would be awesome with a little dash of cayenne pepper!

Stay Classy! xx

P.S. Want more classy updates? Follow Class and the City on Blogluvin’ and Pinterest! 🙂

P.P.S. The giveaway has ended and the winner is… Lisa Milan! Thank you all for entering, I hope to have more fun giveaways up for you guys soon 🙂 x