Roasted Acorn Squash Seeds
Learn how to make oven baked acorn squash seeds ... it's so easy, and the crunchy seeds are super delicious!
Servings: 8 servings
Calories: 26kcal
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
Seeds - One acorn squash contains about ¼ cup to ⅓ cup seeds, depending on their size. I got ½ cup from two squash. This recipe is based on ½ cup seeds, but you can easily size it up (or down) depending on how many seeds you have.
Air Fryer Directions - Dry the seeds as directed above. Then mix with just 1 teaspoon olive oil, plus spices, salt, and pepper. Preheat your air fryer to 350° F (175°C) for 5 minutes. Place seeds in air fryer basket, cook until crisp, stirring every 5 minutes (about 10 to 15 minutes total).
More Tips - Make sure to read the info before this recipe card for helpful tips, other seasoning ideas, related recipes, and more!
Nutrition
Calories: 26kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!