yesterday i shared my recipe for vegan creamy acorn squash soup. when cooking with acorn squash, there's no need to throw away the seeds. you can roast them just like pumpkin seeds!
acorn squash seeds look just like small pumpkin seeds, and when roasted they are just as good if not better. we roasted our acorn squash seeds with a little bit of olive oil and seasoned them with salt and pepper. they make a great fall snack!
roasted acorn squash seeds
prep time: 5 minutes
baking time: 10 minutes
seeds from one large acorn squash
extra virgin olive oil
salt and pepper
preheat your oven to 375 degrees F. remove the seeds from an acorn squash. rinse then pat dry with a paper towel. place the seeds on a baking sheet lined with parchment paper. lightly drizzle olive oil over the top and season with salt and pepper. toss with your hands and evenly spread the seeds out on the baking sheet. bake for 10 minutes, until dried out and golden brown. allow to cool before serving.