Roasted acorn squash seeds are a tasty and nutritious snack that is easy to make at home. They are a great way to use up the seeds from acorn squash, which are often discarded when the squash is prepared for cooking. Roasted acorn squash seeds are high in protein, fiber, and essential minerals, and they have a crunchy, nutty flavor that is perfect for snacking.
How to Clean an Acorn Squash
Each year, I grow my own acorn squash. I love the taste and ease of preparing the acorn squash. The first step to preparing any squash to cook is cleaning the outside. Scrub away any dirt on the outside of the squash and then pat try. In order to slice the squash, you want it dry so it does not slip.
Next step is to slice the squash. You want to slice an acorn squash lengthwise. Pierce the skin with the knife first and then push down on the knife to cut the squash open being careful not to cut yourself with the knife. Cut the squash completely in half.
Finally, take a spoon and scoop out the seeds and any extra strings from the middle of the squash.
Prepare the Seeds
One acorn squash will give you about 1 cup of seeds. Once you remove the seeds from the squash, place them in a colander. Rinse with tap water until the seeds are clean. Use your fingers to remove any larger pieces of squash flesh and strings. Pat the seeds dry before cooking your Roasted Acorn Squash Seeds.
Cooking the Seeds
Next, spread the seeds out in a single layer on a baking sheet. Drizzle a small amount of olive oil over the seeds, then sprinkle with a pinch of salt and any other seasonings you like. Garlic powder, paprika, and chili powder are all good choices for adding flavor to the seeds.
Place the baking sheet in a preheated oven and roast the seeds at 325 for about 8 minutes, or until they are crispy and lightly golden. Keep a close eye on the seeds as they roast, as they can burn quickly if left in the oven for too long.
Once the seeds are done, remove them from the oven and let them cool for a few minutes before serving. You can enjoy the seeds as a snack on their own, or use them to add crunch and flavor to salads, roasted vegetables, or other dishes.
In addition to being a tasty snack, roasted acorn squash seeds are also good for your health. They are high in protein, which helps to build and repair tissues in the body. They are also high in fiber, which can help to regulate the digestive system and keep you feeling full and satisfied. Acorn squash seeds are also a good source of essential minerals such as zinc, magnesium, and phosphorus, which are important for maintaining strong bones and a healthy immune system.
So next time you prepare an acorn squash, don’t throw away the seeds! Roast them up for a tasty and healthy snack that is sure to become a new favorite.
Roasted Acorn Squash Seeds
- Seeds from one acorn squash cleaned and patted dry.
- 2 teaspoons extra virgin olive oil
- 2 teaspoons Garlic Sea Salt
- Preheat the oven to 325 degrees.
- Clean the seeds of any extra acorn squash pieces and pat dry.
- Place the seeds in a bowl and add the olive oil and toss.
- Spread the seeds out on a baking sheets and sprinkle the garlic sea salt over the top.
- Cook at 325 for 7-8 minutes. Every couple of minutes, stir the seeds. The seeds will be done when they are dry and crunchy.
- Cool. Store in an air tight container for 4-7 days.
More recipes to try:
Slow Cooker Parmesan Zucchini & Squash
Zucchini n Yellow Squash Casserole