Salted Acorn Squash Seeds (Quick-Roasted)
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.
Servings: 3 servings
Calories: 101kcal
Ingredients
- 3/4 cup acorn squash seeds from 2 acorn squash
- 1-2 teaspoon olive oil
- 1/2 teaspoon sea salt
Instructions
- 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.
Notes
Once the seeds are completely cool, transfer them to an airtight container. They will keep fresh for about a week.
Nutrition
Serving: 0.25cup | Calories: 101kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 389mg | Potassium: 130mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg