How to Roast Acorn Squash Seeds

Roasted acorn squash seeds on a baking tray with parchment paper.

5 from 1 vote

Learning how to roast acorn squash seeds is a delicious way to use every part of the acorn squash, making a snack that's not only tasty but also packed with nutrients. Perfect anytime, these Roasted Acorn Squash Seeds are a fantastic addition to your snack repertoire, whether you're cozying up on a chilly evening or looking for a healthy munch during your busy day.

Prep Time5

Cook Time10

Total Time15

Course: Snacks

Cuisine: American

Keyword: how to roast acorn squash seeds, keto, keto snack, paleo, paleo snack, roasted acorn squash seeds, vegan, vegetarian

Servings: servings

Calories: 82kcal

Author: Bethany Galloway

Ingredients

1/2 cup acorn squash seeds or seeds from another type of squash
1/2 tbsp butter regular or dairy-free, or oil
1/2 tsp honey or maple syrup
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp chili powder
2 pinches salt to taste
1 pinch ground black pepper

Instructions

Begin by removing the seeds from the pulp, rinsing them in a colander/strainer under running water, and then pat them dry with a paper towel. You can do this the night before and allow them to dry overnight.
Preheat oven to 360°F/180°C and line a baking tray with parchment paper.
In a small bowl, melt the butter in the microwave at 10-second intervals, and then add the honey, smoked paprika, garlic powder, chili powder, cinnamon, salt, and pepper. Stir to mix well.
Mix the acorn squash seeds with the buttery seasoning.
Spread the seasoned seeds in a single layer on the prepared baking sheet.
Bake for 5 minutes, give them a wee stir, then bake for another 5 minutes.
Allow the acorn squash seeds to cool completely before eating or storing them in a jar. They get crunchier as they cool down!

Notes

Squash Varieties: While we're focusing on acorn squash seeds, don't forget that you can use seeds from various types of winter squash. Butternut squash, spaghetti squash seeds, carnival squash, and even pumpkin seeds work great with this recipe. Each variety offers a slightly different flavor and texture, so feel free to experiment.
Drying the Seeds: Drying the seeds thoroughly before roasting is crucial. Wet seeds steam rather than roast in the oven, which can affect their crunchiness. For best results, pat them dry with a paper towel or let them air dry overnight.
Flavor Variations: Feel free to get creative with your favorite spices. Try curry powder for an exotic twist, a sprinkle of brown sugar and cinnamon for a sweet treat, or even a dash of cayenne pepper for a spicy kick. See below for my 6 top seasoning ideas!
Roasting Time: Keep a close eye on your seeds as they roast. Cooking time can vary depending on your oven and the size of the seeds. You're looking for a golden brown color and a crispy texture. Over-roasting can lead to bitter seeds, so it's better to err on the side of caution.

Storage Instructions

Cool & Airtight: Before storing, make sure the seeds are entirely cool. This prevents moisture buildup, which can lead to sogginess. Store the cooled seeds in an airtight container.
Room Temperature Works Best: Keep the container at room temperature. There's no need to refrigerate these seeds.
Shelf Life: Properly stored, your roasted squash seeds should stay fresh and enjoyable for about a week, making them a fantastic make-ahead snack.

Nutrition