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Roasted Acorn Squash Seeds Recipe

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.

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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 i eat acorn squash seeds roast acorn squash seeds in oven with olive oil and spices

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.

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What’s In This Roasted Acorn Squash Seeds Recipe?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box 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.

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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 tasty 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.

sheet pan roasted acorn squash seeds on parchment paper with oil and montreal steak spice

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 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.
  4. 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.
  5. 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 Easy 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)

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Share 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!

Let’s keep in touch – make sure to sign up for my newsletter to get free recipe inspiration. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there!  

Roasted Acorn Squash Seeds

Kelly Jensen
Move over pumpkin seeds, these roasted acorn squash seeds are our new favorite snack! Light, crunchy, and so irresistable, a fantastic new high-fiber snack recipe.
5 from 7 votes
Cook Time 1 hour
Total Time 1 hour
Course Snack
Cuisine American, Canadian
Servings 4 servings
Calories 153 kcal




  • 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.


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!


Calories: 153kcalCarbohydrates: 2gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 2mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 11mgIron: 2mg
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Did You Make This Recipe?Please leave a rating and comment below!
Or tag me @theherbeevore in your photo on Instagram!

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Posted in American, Appetizers, Canadian, Dairy Free, Fall Recipes, For Entertaining, Holiday Recipes, Sheet Pan Meals, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes


  1. Pingback:Can You Bake Acorn Squash Seeds - The Whole Portion

    • The Herbeevore

      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).

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