The seeds from acorn squash are a delicious surprise when roasted. Next time you cut open an acorn squash, don’t toss the seeds—try these crunchy, salty Roasted Acorn Squash Seeds instead.
Our Perfect Roasted Pumpkin Seeds recipe is another great fall snack to try.
Here’s a little secret: toss the seeds with a bit of olive oil and garlic salt, roast them, and they become an irresistible snack. They’re simple to prepare and make a great addition to any autumn gathering.
With holidays approaching, you might be preparing acorn squash for your meal. Instead of discarding the seeds, take a few minutes to roast them—you’ll be glad you did.
Table of contents
- Acorn Squash Seeds vs. Pumpkin Seeds
- Ingredient Notes
- How to Roast Acorn Squash Seeds
- Storing Acorn Squash Seeds
Acorn Squash Seeds vs. Pumpkin Seeds
Most people think of pumpkin seeds when it comes to roasting, but many winter squash seeds roast up nicely. Acorn squash seeds are especially flavorful and crisp up beautifully in the oven.
Acorn squash seeds are smaller and have a less fibrous shell than pumpkin seeds. When roasted with olive oil, they become fragrant and delightfully crunchy.
There’s no need to crack the shell—the whole seed is edible and satisfying to eat.
If you’re a fan of pumpkin seeds, you’ll likely enjoy acorn squash seeds as well. They offer a different texture and flavor that many find even more appealing.
Ingredient Notes
- Acorn squash: The number of seeds per squash varies. In one batch, three acorn squash yielded about 1 cup of seeds. Occasionally a squash produces few or shriveled seeds; if your seeds look plump and similar to the photos, they’re good to roast.
- Olive oil: A small amount of extra virgin olive oil helps the seeds crisp and carry the seasoning.
- Seasoning: Garlic salt is a favorite here, but you can adjust the seasoning to your taste.
How to Roast Acorn Squash Seeds
- Slice: Cut the squash for your recipe. I usually slice through the middle, though some recipes call for cutting from tip to stem.
- Scoop: Use a spoon to remove the seeds and scrape away as much stringy pulp as possible.
- Rinse and dry: Place the seeds in a colander, rinse with cool water, and pick out any remaining pulp. Shake to drain, then pat the seeds dry with paper towels. You can also lay them on a clean kitchen towel, but they may stick.
- Baking sheet: Spread the seeds on a small rimmed baking sheet and blot any remaining moisture with paper towels.
- Oil and seasoning: Drizzle the seeds with olive oil and sprinkle with garlic salt. Stir to coat evenly.
- Roast: Roast in a 325°F oven for about 15–20 minutes, tossing once or twice. The seeds should turn golden brown; you might hear a pop or two, which is normal. Roast until they reach your desired crispness.
Storing Acorn Squash Seeds
Once cooled, store the seeds in an airtight container. Properly stored, they stay fresh and crunchy for a week or more.
These seeds are perfect for cozy evenings—great with a glass of wine or as part of a holiday snack spread. They’re addictive, so expect them to disappear fast.
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Roasted Acorn Squash Seeds
Ingredients
- 1 cup acorn squash seeds
- 2 teaspoons olive oil
- ½ teaspoon garlic salt, or to taste
Instructions
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Preheat oven to 325 degrees F.
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Transfer your seeds to a colander and remove as much of the pulp and strings as possible. Rinse with cool water and continue to pick through the seeds to remove any remaining pulp. Shake the colander to drain off as much of the water as possible and pat the seeds lightly with paper towels to blot the excess water. Transfer the seeds to a 13- x 9-inch rimmed baking sheet.
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Drizzle the olive oil over the seeds and sprinkle with garlic salt, to taste. Stir the seeds with a spatula until all of the seeds are coated with oil. Transfer the baking sheet to the preheated oven and bake for 15 to 20 minutes, or until the seeds are golden brown. Toss the seeds with a spatula once or twice during the cooking time, spreading them back out in an even layer. You may hear a pop or two and that’s just fine, just continue to roast until the seeds are browned to your liking.
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Remove from the oven. Taste and season with additional garlic salt, as desired. Allow the seeds to cool and then transfer them to an airtight container. Or eat them all immediately because they are DELICIOUS!
Notes
Nutrition
Nutrition information is an estimate and may vary depending on ingredients used.
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