Learn how to make Roasted Acorn Squash Seeds! These crispy baked seeds are super easy to make, and they're so delicious. This is the perfect fall + winter snack!
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Ginnie's Take
Pumpkin seeds get all the love, and they are super tasty, but did you know that you can roast squash seeds, too? I like to save these edible seeds whenever I'm cooking winter squash. They make such a great snack, and these crunchy Roasted Acorn Squash seeds are definitely a favorite!
Why You'll Love This Recipe
- Yummy Flavor - These tasty seeds are impossible to resist! They're crispy throughout and so flavorful. I used garlic to season them, but you'll find lots of other ideas below.
- Easy to Make - You need just a few basic ingredients to make this recipe, and it's super simple to prepare. If you have kids, they'll love helping you out!
- No Waste - This recipe is a delicious way to use the whole squash (apart from the pulp), leaving you with less waste.
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Ingredients
This easy recipe is made with easy to find ingredients! Here's what you'll need:
- Seeds - When selecting acorn squash, look for ones with firm, smooth skin. They should be mostly green, but a small orange spot is fine. Tip: The amount of seeds in a squash will vary, but I got about ½ cup from two squash. You can easily adjust the recipe, if needed!
- Oil - You'll toss the seeds with extra virgin olive oil before roasting. They oil helps the seeds crisp up, and it adds a great flavor, too.
- Seasoning - The seeds are seasoned with garlic powder, kosher salt, and freshly ground pepper. And you'll find lots of other seasoning ideas below!
This recipe is naturally vegetarian, vegan, dairy free, nut free, and gluten free, so everyone at your table can enjoy it!
You'll Also Need
You'll need a baking sheet to roast the seeds. If the seeds have lot of pulp clinging to them, grab a fine mesh strainer to wash them, too.
How to Roast Acorn Squash Seeds
These Oven Baked Acorn Squash Seeds couldn't be easier to make! You'll find a detailed recipe card below, but here's a quick overview of the steps:
- Clean seeds. Start by separating the seeds from the pulp. Working with a small pieces, brush off any seeds that are hanging from the pulp, then gently squeeze out the remaining seeds. Tip: If the seeds look mostly clean, skip to the next step. Otherwise, place the seeds in a fine mesh colander, then rinse them under running water until clean.
- Dry seeds. Spread the seeds in a single layer on a baking sheet. Let dry for at least half an hour (or up to overnight), or until the seeds are dry on the outside.
- Season seeds. Drizzle the olive oil over the seeds, and sprinkle with the seasonings. Mix until well coated, the spread out the seeds into a single layer again.
- Bake seeds. Transfer the baking sheet to your oven, then roast the seeds until they're browned and crisp, stirring every five minutes. Tip: Stirring the seeds as they bake, helps them cook evenly.
Okay, time to enjoy your crispy Roasted Acorn Squash Seeds!
Seasoning Ideas
Here are some other seasoning ideas to tempt your taste buds:
- Salt + Pepper - Simple, classic, and so delicious!
- Cinnamon Sugar - Mix ½ tablespoon granulated sugar and ½ teaspoon ground cinnamon. Stir in the seeds once they're done roasting.
- Spicy - Toss seeds ½ teaspoon chili powder, ¼ teaspoon garlic powder, and ⅛ teaspoon cayenne before baking.
- Garlic Parmesan - Prepare this recipe as directed. When the seeds are crisp, top them with 2 tablespoons finely shredded parmesan cheese, then cook for another minute or two (just until the cheese melts).
- Truffle - Season the seeds lightly with salt and pepper before cooking. When they're done, sprinkle them with Truffle Salt (to taste).
- Spicy Buffalo - Mix together 1 teaspoon of Frank's RedHot Seasoning Powder and a dash of Garlic Powder. Toss with the baked seeds when they come out of the oven. You could also do half RedHot Seasoning and half ranch powder.
- Old Bay - Combine with ½ tablespoon Old Bay Seasoning before baking. Old Bay is usually salty, so go easy on the salt (you can always add more later).
- Ranch - Mix the hot seeds with half of a (0.4-ounce / 11 gram) packet of dry ranch salad dressing mix after they're done roasting.
- Pumpkin Spice - Stir together ½ tablespoon sugar and ½ teaspoon Pumpkin Pie Spice in medium bowl. Mix with the seeds as soon as they're finished cooking.
- Sweet & Spicy - Blend together ½ tablespoon granulated sugar, ½ tablespoon pumpkin pie spice, and a dash of cayenne. Toss with the seeds while they're still hot.
- Cajun - Season the seeds with a ½ teaspoon of Cajun Seasoning.
- BBQ - Flavor the seeds with a ½ teaspoon of BBQ Rub.
Note: Measurements are for ½ cup seeds. Size the spice amounts up (or down) depending on how many seeds you have.
Storage
Store leftover seeds in an airtight at room temperature. They will stay fresh for a couple weeks.
Related Recipes
Looking for similar recipes? Check out these Roasted Delicata Squash Seeds next! You'll love these acorn squash recipes, too:
P.S. If you like this recipe, you'll enjoy my Roasted Pumpkin Seed recipes, too. You'll find all sorts of creative ideas, ranging from Sweet and Spicy to Dill Pickle!
Frequently Asked Questions (FAQs)
Acorn squash seeds have a mild, nutty flavor. They'll taste like whatever spices you use to season them.
Roasted squash seeds are a good source of fiber, protein, healthy fats, vitamins, and minerals. Learn more about squash seed nutrition from Bob's Red Mill.
The easiest way to clean acorn squash seeds is to brush off any hanging seeds first, then gently squeeze the remaining seeds out of the pulp. Work with one small piece of pulp at a time, and repeat these steps until you've removed all the seeds. If there's still a lot of pulp sticking to them, rinse them under running water in a fine mesh strainer.
If your acorn squash seeds are still chewy after baking, you haven't roasted them for long enough. Return the seeds to the oven, then continue baking until they become crisp throughout. Remember to stir the seeds every five minute so they cook evenly.
After cleaning, acorn quash seeds can sit out for a few hours (or even overnight) before roasting. A dry exterior helps the oil and seasonings stick to the seed, so let them dry for at least 30 minutes before baking. If you're not planning to roast the seeds for a couple days, transfer them to an airtight container and refrigerate them.
Roasted Acorn Squash Seeds
Ingredients
- ½ cup acorn squash seeds
- ½ tablespoon extra virgin olive oil (1 ½ teaspoons)
- ½ teaspoon garlic powder
- kosher salt
- freshly ground pepper
Equipment
Instructions
- Preheat oven to 350°F (175°C).
- Place the seeds on a baking sheet and spread in an even layer. Let dry for at least 30 minutes (or up to overnight).
- Drizzle seeds with olive oil, and sprinkle with garlic powder. Season generously with salt and few grinds pepper. Mix well.
- Bake seeds, stirring every 5 minutes, until toasted and crisp (about 15 to 20 minutes).
- Let seeds cool, then store in an airtight container. Enjoy!
Notes
Nutrition
