Roasted acorn squash seeds are our new favorite fall snack, move over pumpkin seeds! 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.
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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
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.
What’s In This Roasted Acorn Squash Seeds Recipe?
- 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!
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- 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?
- 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 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!
Roasting Seeds Low & Slow Wins the Race!
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!
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 roasted 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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Roasted Acorn Squash Seeds
Ingredients
- 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!
Nutrition
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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