Make crispy roasted acorn squash seeds with olive oil and garlic salt for a healthy, crunchy snack. This easy roasted squash seeds recipe is perfect for fall cooking, holiday snacks, or meal prep. Oven-roasted seeds are packed with nutrients and protein, making them a great addition to salads, soups, or trail mix. Includes tips for prepping, seasoning, and roasting squash seeds for a golden-brown, flavorful result.

Ingredients

1 cup acorn squash seeds
2 teaspoons olive oil
½ teaspoon garlic salt, or to taste

Instructions

Prepare the Seeds

Preheat oven to 325°F (165°C).
Place the squash seeds in a colander and remove as much pulp and string as possible. Rinse under cool water, picking through to remove any remaining bits.
Shake off excess water and pat the seeds dry with paper towels.

Season and Roast

Transfer seeds to a 13×9-inch rimmed baking sheet.
Drizzle with olive oil and sprinkle with garlic salt. Stir to coat all seeds evenly.
Roast in the preheated oven for 15–20 minutes, tossing once or twice, until seeds are golden brown. A few pops are normal.

Finish

Remove from oven and taste; add more garlic salt if desired.
Allow seeds to cool, then store in an airtight container, or enjoy immediately.

Why You’ll Love This Recipe

Roasted acorn squash seeds are a healthy, crunchy snack packed with nutrients. They are easy to make, low in calories, and bring out a rich, nutty flavor from the squash.

Tips

Dry seeds thoroughly to ensure they roast evenly and become crispy.
Stir seeds halfway through roasting to prevent burning.
Keep an eye on seeds during the last few minutes—they brown quickly.

Variations and Substitutions

Seasonings: Try smoked paprika, cinnamon and sugar, chili powder, or Italian herbs for different flavors.
Oil: Use avocado oil, coconut oil, or melted butter instead of olive oil.
Seeds: This method works with pumpkin seeds, butternut squash seeds, or other winter squash seeds.

FAQs

Can I roast the seeds without oil?
Yes, but a light coating of oil helps seasonings stick and promotes even browning.

How long do roasted squash seeds last?
Store in an airtight container at room temperature for up to 1–2 weeks.

Can I make them ahead of time?
Yes, roast seeds and keep them in a sealed container for snacks later.

Serving

Serve roasted acorn squash seeds as a snack, salad topping, or garnish for soups. They add a crunchy texture and nutty flavor to any dish.

Suggestions

Mix with nuts and dried fruit for a homemade trail mix.
Sprinkle on roasted vegetables for added crunch.
Pair with cheese and fresh fruit on a snack board for a simple appetizer.