Delicious Roasted Acorn Squash Seeds: A Crunchy, Nutritious Snack from Nature
When you carve into a fresh acorn squash, most people scoop out the seeds and toss them away. But what many don’t realize is that those little seeds are packed with flavor, nutrition, and endless snacking potential.
Ingredients
- Seeds from 1–2 acorn squashes
- 1 –2 teaspoons olive oil or coconut oil
- Sea salt to taste
- Optional spices: garlic powder smoked paprika, cinnamon, chili flakes, or even maple sugar for sweetness
Instructions
- Scoop and Rinse: Remove the seeds from the squash cavity and rinse them thoroughly under cold water to remove the pulp.
- Pat Dry: Spread them on a towel and dry them well—this ensures crispiness when roasting.
- Season: Toss the seeds in olive oil, salt, and your choice of spices.
- Bake: Spread them in a single layer on a baking sheet and roast at 325°F (160°C) for 20–25 minutes, stirring halfway through.
- Cool and Enjoy: Once golden brown, let them cool before eating. They’ll crisp up even more as they rest.