Roasted Acorn Squash Seeds


Cut 1 acorn squash in half using a large butcher knife or cleaver. Scoop out seeds from the belly of the halved squash.

Do not rinse with water. Instead, separate the seeds from one another, removing all of the stringy material tying them together.

On a parchment-lined baking pan, spread the seeds out. Sprinkle with kosher or sea salt and drizzle with olive oil.

Bake at 325° for 20-30 minutes Remove from the oven as soon as they begin to brown.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s