Roasted acorn squash seeds are a favorite fall snack, move over pumpkin seeds! Light, crunchy, and so irresistible, a fantastic new high-fiber snack recipe.
Don’t throw out the seeds from your acorn squash, roast them instead for the perfect fall treat.
Can You Roast Acorn Squash Seeds?
An overwhelming YES! 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 we wanted to reuse the seeds so they didn’t end up in the compost. We decided to roast them up and see how they tasted – and they were a hit. Every time we enjoy acorn squash now, we treat ourselves to these delicious seeds.
These Roasted Acorn Squash Seeds are:
- Crunchy
- Earthy
- Perfectly spiced
- Loaded with flavor
- Simple
- High in plant-based fiber
- Vegan, vegetarian, gluten free
Can You Eat Acorn Squash Seeds?
Absolutely, shell and all! Unlike pumpkin seeds (which the outer shell 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.
These irresistible little snacks are roasted in olive oil and spices, giving them the perfect crunch.
You can mix up the spices too, for a more versatile snack. We tried these with plain salt and pepper, which were great – and we made a batch with Montreal Steak Spice for a extra kick. Both were fantastic, we actually preferred the Montreal steak version.
What’s In This Roasted Acorn Squash Seeds Recipe?
I stock up on organic produce with Misfits Market – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- Acorn Squash Seeds: after cutting the squash in half, I spooned out the seeds and pulp into a separate dish. Fill the dish with water, and the seeds should float to the top. Clean any pulp off of them, and add to your sheet pan!
- Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value.
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: It’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and will add way more flavor to your recipes.
Add Spices for More Versatile Seeds!
We tried these out with Montreal Steak Spice instead of the salt and pepper, and WOW! They were savory, crunchy, salty, and delicious. Highly recommend adding your favorite spice blend to your next batch.
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!
If you have a home composting system already, then you’re used to keeping track of your kitchen waste. If not, and you’re interested – we have a Lomi kitchen composter which is amazing! Turn your kitchen scraps to dirt in just 12 hours.
How Do I Make These Roasted Acorn Squash Seeds?
- Preheat the oven to 225 degrees Fahrenheit.
- 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 sheet pan. 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 minutes to make sure they were roasting evenly.
- Remove from oven, and enjoy… Mangia!
Roasting Seeds Low & Slow
These acorn squash seeds are perfect to roast at a low temperature. 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!
More 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 vegan and gluten free 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 recipes!
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Roasted Acorn Squash Seeds
Equipment
- Parchment Paper
Ingredients
- 1 cup acorn squash seeds from 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon freshly ground Tellicherry Black Pepper
Instructions
- Preheat the oven to 225 degrees Fahrenheit.
- 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 sheet pan. Add the olive oil, garlic powder, salt, and pepper 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 every 15 to 20 minutes to make sure they were roasting evenly.
- Remove from oven, and enjoy hot.
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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Very interesting and yet tasty
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Where is the trans fat coming from?
Hello Lisa,
Thank you for asking – it was actually an error with my recipe plug-in, I just fixed it! There should be no trans fats in this recipe (unless you are using an oil that contains trans fats).
Great use for a former throwaway