The seeds from acorn squash are surprisingly delicious when roasted. Next time you slice open an acorn squash give these crunchy, salty Roasted Acorn Squash Seeds a try!
Our Perfect Roasted Pumpkin Seeds are another must-make fall recipe.
I have a little secret to share with you. When you toss acorn squash seeds with a little olive oil and garlic salt and roast them in the oven they turn into an irresistible snack.
Since we’re literally hours from Thanksgiving and I’m pretty certain some of you will be slicing open some acorn squash for your feast. You may be considering scraping the seeds out of your squash and tossing them in the garbage but I really hope you’ll take just a few minutes to give this recipe a try.
Ingredient Notes
- Acorn squash: How many seeds an acorn squash yields can vary. I got about 1 cup of seeds from 3 acorn squash this time around. While it’s not common, I have had duds in the past that didn’t yield many seeds or had shriveled seeds that weren’t plump enough to roast. If your seeds resemble those pictured here you are good to go.
- Olive oil: A little extra virgin olive oil for roasting the seeds.
- Seasoning: We love our roasted seeds seasoned with garlic salt.
How to Roast Acorn Squash Seeds
- Slice: Slice your squash as directed for your recipe. I sliced these right through the middle but when I’m making making my Sweet Baked Acorn Squash I slice them from tip to stem. Watch the video at the end of this post to see how that’s done.
- Scoop: Use a metal spoon to scrape the seeds out of the squash and pull away as much of the stringy pulp as possible.
- Rinse and dry: Transfer the seeds to a colander and rinse them with cool water. Go through the seeds to pick out any remaining pulp as you rinse them. Drain them well and blot them dry with paper towels. You can pour them out on to a clean kitchen towel to dry but be warned, they will stick like crazy.
- Baking sheet: Transfer the seeds to a small rimmed baking sheet and use paper towels to blot up any excess water.
- Oil and seasoning: I like to keep it simple and drizzle them with a little olive oil and season them with garlic salt. You could get adventurous here but I’ve discovered this combination is our favorite.
- Roast: Then it’s just a matter of popping them in a 325 degree oven for about 20 minutes. Toss them with a spatula a couple of times while they roast. You may hear a pop or two and that’s just fine, just keep them in the oven until they are nicely golden brown.
Storing Acorn Squash Seeds
After the seeds have cooled, transfer them to an airtight container and they will stay fresh, crunchy, and delicious for a week or more.
This is TV time snacking perfection, friends. A glass of wine and some crunchy, salty Roasted Acorn Squash Seeds on a fall evening makes this girl very happy. They are also an excellent choice to include on a holiday charcuterie board.
Be warned, they will disappear quickly!
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