Roasted Acorn Squash Seeds Recipe - The Herbeevore (2024)

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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.

Roasted Acorn Squash Seeds Recipe - The Herbeevore (1)

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

Roasted Acorn Squash Seeds Recipe - The Herbeevore (2)

Can You Eat Acorn Squash Seeds?

Absolutely, shelland all! Unlike pumpkin seeds (which the outershell 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?

See the recipe card below for full ingredient amounts and recipe instructions!

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.

Roasted Acorn Squash Seeds Recipe - The Herbeevore (4)

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.

How Do I Make These Roasted Acorn Squash Seeds?

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 and the Montreal Steak Spice 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 every15 to 20 minutes to make sure they were roasting evenly.
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)

Roast Crookneck Squash (Vegan, Gluten Free)

Turkey Butternut Squash Chili (Paleo, Whole30, Keto, 21 Day Fix)

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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

Equipment

Sheet Pan
Parchment Paper

Ingredients

1 cup acorn squash seeds from 2 whole acorn squash
2 tablespoons olive oil
1 teaspoon garlic powder
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper

Instructions

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.

Nutrition

Calories: 153kcalCarbohydrates: 2gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 2mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 11mgIron: 2mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Roasted Acorn Squash Seeds Recipe - The Herbeevore (2024)

FAQs

Are acorn squash seeds good to roast and eat? ›

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.

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Is it safe to eat roasted squash seeds? ›

Though it may come as a surprise, all types of squash seeds are edible and contain nutritional benefits. You can enjoy butternut squash seeds, acorn squash seeds and spaghetti squash seeds in all ways that pumpkin seeds can be enjoyed, and use them to add a unique and tasty flavor to your dishes.

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Can I eat acorn squash seeds raw? ›

Zucchini and squash seeds are edible and can be eaten raw, but there is limited research on the health benefits of consuming them. Zucchini and squash seeds are a good source of protein, fiber, and healthy fats. They also contain vitamins and minerals such as iron, magnesium, and zinc.

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Are acorn squash seeds healthy? ›

Yes, the seeds in acorn squash are edible. They're also pretty calorie-dense, which could be beneficial to someone trying to gain weight. Nutritionally, these seeds provide a blend of protein, carbohydrates and fat. Consuming them as part of a varied, healthy diet, may support several body functions.

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Do you eat the skin of roasted acorn squash? ›

Next time you roast a squash like acorn, butternut or honeynut, try leaving the skins on and give them a nibble. Be sure to scrub the skin well, Joyce recommends, to remove any dirt or debris. The pleasantly chewy texture may just surprise you, plus you can never go wrong with more fiber.

Learn More Now ›

Do acorn squash seeds taste like pumpkin seeds? ›

Acorn squash are Cucurbita pepo, the same species as many pumpkin varieties. So they're basically just pumpkin seeds. They do have hulls, which you can either just chew up or fussily remove from the tasty bit. They're much better roasted and salted.

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Is squash seeds high in uric acid? ›

No, if you eat pumpkin seeds in moderation, they can help prevent the build-up of uric acid in the body. Uric acid build-up can lead to kidney stones. However, pumpkin seeds contain other toxins that cause disorders like gout.

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Should squash seeds be soaked? ›

Examples of seeds that benefit from soaking include peas, beets, cucumber, corn, squash, pumpkin and beans. In a bowl, cover your seeds with warm water and leave to soak for 6-24 hours. Smaller seeds and those with thinner coats need the shorter time, and larger seeds with thicker coats need the longer period.

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Is it OK to eat a whole acorn squash? ›

Always: Acorn, Delicata, Honeynut

Wofford and our test kitchen editors will leave the skin on delicata, acorn, and honeynut squash to save time, add nutrients, and reduce food waste. These varieties have thin skins that soften readily when cooked.

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Can you eat too much squash? ›

Toxic squash syndrome can result from continuing to eat the bitter fruit. Some of the most rampant symptoms and indicators of toxic squash syndrome include diarrhea, vomiting, and abdominal pain. Toxic squash syndrome can be so severe that it can cause swelling in the pancreas, liver, gallbladder, and kidneys.

Get More Info ›

Can dogs eat acorn squash? ›

Dr. Klein explains that the best types of squash to feed your dog are butternut squash, pumpkin, zucchini, and acorn squash. In particular, zucchini is the squash most easily digested by dogs.

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Can dogs eat squash? ›

If you're looking for a tasty, low-calorie addition to your dog's diet, you're in luck: Dogs can eat squash safely. In fact, this garden staple has many potential benefits when prepared correctly and given in moderation.

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How long to soak squash seeds? ›

You can soak your squash seeds before planting to encourage faster germination. Put them in clean water and let them sit for a few hours before planting. However, this is not required as long as the growing medium is moist and warm, the squash seeds should germinate well.

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Are acorn seeds good to eat? ›

Raw acorns are considered unsafe due to their tannins, which are toxic if consumed in high amounts. However, you can remove the tannins by boiling or soaking. Properly prepared acorns are perfectly edible and full of nutrients like iron and manganese. Delicious roasted, they can also be ground into flour.

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Are acorn squash seeds the same as pumpkin seeds? ›

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How do you eat raw squash seeds? ›

Consuming squash seeds can contribute to a healthy diet and provide various health benefits. Can you eat squash seeds raw? While it is possible to eat squash seeds raw, it is generally recommended to roast them before consuming. Roasting the seeds enhances their flavor and texture, making them more enjoyable to eat.

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Do I need to remove seeds from squash before cooking? ›

You don't even need to remove the seeds before cooking. Cook at 400 degrees — hot — until the squash releases its juices and they are bubbly and brown around the edges. This is a sign that the sugars in the squash have caramelized and its flavor concentrated.

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