Roast Acorn Squash Seeds (Vegan, Gluten Free)

Move over pumpkin seeds, these roast acorn squash seeds are our new favorite snack! Light, crunchy, and so irresistible, a fantastic new high-fiber snack recipe. Don’t throw these out, roast them instead for the perfect fall treat.

If you are a fan of roasted pumpkin seeds, I have some news for you: try roasting acorn squash seeds for a lighter, crunchier, and high protein snack.

Credit to the hubby for this recipe! We were cooking up my stuffed acorn squash recipe and Brett noticed that the acorn squash seeds looked similar to pumpkin seeds… so we decided to roast them up and see how they tasted. So… can you eat acorn squash seeds? An overwhelming YES!

These Roasted Acorn Squash Seeds are:

• Crunchy
• Earthy
• Perfectly spiced (we used Montreal Steak spice and it was AMAZING!)
• Loaded with flavor
• Simple
• High in plant based fiber
• Vegan, vegetarian, gluten free

OK, so how do you eat acorn squash seeds? Hull and all! Unlike pumpkin seeds (which can be a bit tough) the acorn squash seeds have a thinner shell which is perfect for eating. No need to crack them open to enjoy, just toss a handful in your mouth and munch away.

What’s In This Acorn Squash Seeds Recipe?

• Acorn Squash Seeds: after cutting the squash in half, I spooned out the seeds and pulp into a seperate dish. Fill the dish with water, and the seeds should float to the top. Clean any pulp off of them, and add to your sheetpan!
• Olive Oil: which gives the seeds a nice crunch while they roast in the oven. I use Terra Delyssa brand olive oil because I love the flavor. And Amazon has a 3-pack which is really reasonable, so I think it’s a great value for the quality of oil.
• Montreal Steak Spice: our hands-down favorite spice blend, which is so amazing on these seeds. Montreal steak spice is a blend of garlic, salt, pepper, onion, crushed red pepper, and dill. It gives these a perfect kick and flavor.

Save those Kitchen “Scraps” for a No-Waste Kitchen!

I’m all about saving, reusing, or repurposing as much as I can in my kitchen. These acorn seeds are the perfect recipe to repurpose something you may be tempted to throw out. Instead of tossing the seeds in the compost or garbage, you can repurpose them into a delicious and healthy snack. I’m all about saving anything I can, and these seeds are a great way to avoid letting an amazing snack go to waste!

How Do I Make These Roasted Acorn Squash Seeds?

1. Preheat the oven to 225 degrees Fahrenheit.
2. Clean the seeds! After scooping them out of the acorn squash, add the seeds to a bowl of water and pull any excess pulp off them.
3. Transfer the seeds to a sheetpan. Add the olive oil and the Montreal Steak Spice and toss with your hands until the seeds are coated in the oil and spice.
4. Place the sheet pan in the oven, and roast the seeds for 1 hour. I flipped mine every15 to 20 minues to make sure they were roasting evenly.
5. Remove from oven, and enjoy… mangia!

Low & Slow Wins the Race!

These acorn squash seeds are perfect to roast at a low temprature. You want to dry the seeds out a bit and remove the moisture to get that amazing crunch. I found that a 225 degree oven worked perfectly. After the hour, the seeds were perfectly crunchy and had a fantastic texture. We couldn’t stop eating them right off the pan as they cooled!

Other Healthy Squash Recipes You’ll Love!

Butternut Squash and White Bean Soup (Vegan, Gluten Free)

Pasta & Zucchini Corn Chowder (Vegan, Gluten Free)

Roast Crookneck Squash (Vegan, Gluten Free)

Turkey Butternut Squash Chili (Paleo, Whole30, Keto, 21 Day Fix)

Sheet Pan Gnocchi Butternut Squash & Kale (Vegan, Dairy Free)

Get the Same Ingredients I Used For This Roasted Acorn Squash Seeds Recipe!

As always, if you make this roast acorn squash seeds recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Roast Acorn Squash Seeds (Vegan, GF)

Move over pumpkin seeds, these roast acorn squash seeds are our new favorite snack! Light, crunchy, and so irresistable, a fantastic new high-fiber snack recipe.

5 from 3 votes

Print Recipe Pin Recipe

Cook Time 1 hr

Total Time 1 hr

Course Snack

Cuisine American, Canadian

Servings 4 servings

Ingredients

  

1x2x3x

• 1 cup acorn squash seeds from 2 whole acorn squash
• 2 tablespoons olive oil
• 1 teaspoon Montreal Steak Spice

Instructions

 

• Clean the seeds! After scooping them out of the acorn squash, add the seeds to a bowl of water and pull any excess pulp off them.
• Transfer the seeds to a sheetpan.  Add the olive oil and the Montreal Steak Spice and toss with your hands until the seeds are coated in the oil and spice.
• Place the sheet pan in the oven, and roast the seeds for 1 hour.  I flipped mine every15 to 20 minues to make sure they were roasting evenly.
• Remove from oven, and enjoy... mangia!

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