Quick-roasted and Salted Acorn Squash Seeds are simply seasoned with olive oil and sea salt before roasting in the oven until golden brown. This is a quick-cooking recipe that is crunchy, salty, and surprisingly delicious! Once you try it, you will never toss your winter squash seeds again.
If you find yourself making acorn squash recipes this time of the year (stuffed acorn squash and roasted acorn squash soup are my favorites!) be sure to save the seeds so you can make these quick roasted and salted acorn squash seeds! The process of roasting acorn squash seeds is exactly the same as roasting pumpkin seeds – as a matter of fact, all winter squash seeds follow this same technique.
Health Tip! Not only do salted acorn squash seeds make a great snack, but they’re super healthy to eat. According to the Institute for Natural Medicine, they are full of nutrients like omega-3 fatty acids, protein, beta-carotene, and vitamin C.
Just 3 simple ingredients are required to make this roasted acorn squash seeds recipe. Here’s everything you’ll need:
- Acorn squash seeds: You’ll need 3/4 cup acorn squash seeds from 2 acorn squash. Choose a ripe acorn squash that is a mix of orange and green, heavy for its size, with skin that is dull with no soft spots.
- Olive oil: For roasting the seeds and making them nice and crispy.
- Sea salt: To bring out the flavor. Other seasoning options are below.
How to Cut an Acorn Squash
Here are the simple steps that make it easiest to slice an acorn squash in half:
- Use a large, sharp chef’s knife to cut squash easily.
- Soften the squash by microwaving, boiling or steaming it. To microwave it, pierce the squash with a knife or fork to make a few holes for steam to escape. Then, place it in a microwave-safe bowl and heat for 3-4 minutes, depending on size.
- Cool the squash by placing it in ice-cold water for about 5 minutes.
- To cut it in half, place the squash on its side (on a cutting board) and use a sharp knife to slice down the center of the squash. If needed, use both hands on the knife to gradually rock it back and forth, pressing down until you cut through to the bottom.
- To keep the cut squash fresh, store it in an airtight container in the refrigerator or freeze it in a zip-top bag. It will keep fresh in the fridge for 4 to 6 days and about 3 months in the freezer.
How to Make This Recipe
Here’s your easy step-by-step guide to perfectly roasted acorn squash seeds.
- Prep: Preheat the oven to 400 degrees Fahrenheit.
- Season seeds: Transfer the seeds to a rimmed baking sheet, lined with parchment paper. Add the olive oil, salt, and pepper, and toss with your hands until the seeds are lightly coated with each.
- Roast: Place the pan in the oven and roast for 12 to 15 minutes or until toasted and crunchy.
- Enjoy: Transfer roasted acorn squash seeds to a bowl to cool down and enjoy.
- Remove excess pulp: Pull off any excess pulp from the seeds, but you do not need to clean the seeds after scooping them out. The little remnants of pulp will add flavor and taste delicious once roasted.
- Do not overcrowd the pan: Be sure the seeds are spread out evenly and not lying on top of one another. This will ensure they get perfectly crispy, crunchy, and delicious!
- Check for doneness: Stir seeds after 10 minutes of cooking, and check for doneness by tasting a slightly cooled seed for crunchiness.
Salted acorn squash seeds are a classic flavor, but feel free to experiment with different seasonings to switch up the flavors! Here are some options:
- Garlic salt: adds delicious savory flavor.
- Pumpkin spice or cinnamon: for warm, cozy flavor.
- Chili powder: for a subtle kick of heat.
- Smoked paprika: smoky, sweet and warm seasoning.
Roasted acorn squash seeds are great enjoyed straight out of a bowl as a quick & healthy snack! We also love these added to:
- Granola: mix in granola for added texture and flavor.
- Oatmeal: stir into pumpkin oatmeal for the perfect finishing touch.
- Salads: toss them into a salad for added crunch such as my holiday salad or simple kale salad.
- Soups: sprinkle over fall-flavored soups, like roasted butternut squash soup, pumpkin soup or acorn squash soup to add a little nutty crunch!
Acorn Squash Seeds vs Pumpkin Seeds
Acorn squash seeds and pumpkin seeds are very similar and both are rich in nutrients, but there are a few differences. Pumpkin seeds are a bit larger than acorn squash seeds and the outer shell is more fibrous.
Once the seeds are completely cool, transfer them to an airtight container. They will keep fresh for about a week.
Let me know what you think! I think you’re going to love these Salted Acorn Squash Seeds. They’re easy and delicious! If you make them, let me know how they turned out down in the comment section below. Thank you. 🙂
Salted Acorn Squash Seeds (Quick-Roasted)
- 3/4 cup acorn squash seeds from 2 acorn squash
- 1-2 teaspoon olive oil
- 1/2 teaspoon sea salt
- Preheat the oven to 400 degrees Fahrenheit. Pull off any excess pulp from the seeds, but you do not need to clean the seeds after scooping them out. The little remnants of pulp will add flavor and taste delicious once roasted.
- Transfer the seeds to a rimmed baking sheet, lined with parchment paper. Add the olive oil and salt, and pepper, and toss with your hands until the seeds are lightly coated with each. Be sure the seeds are spread out and not laying on top of one and other.
- Place the pan in the oven and roast for 12 to 15 minutes or until toasted and crunchy. Check for doneness by stirring halfway through and tasting a seed for crunchiness.
- Transfer roasted acorn squash seeds to a bowl to cool down and enjoy.