Recipe, snack, sweet
Comments 3

Toasted Acorn Squash Seeds

Yummy yummy!  After my Acorn Squash & Sweet Potato Au Gratin, I had just a handful of seeds that I scraped out of squash.  If you’ve never had acorn squash seeds before, then you’re in for a treat!

The process is very similar to scraping the seeds out of pumpkin that you’re preparing to carve, just on a much smaller scale.  These seeds are a bit smaller, the shell is thinner and they have a very light flavor.  They taste almost sweet!

I sprinkled mine with cinnamon and brown sugar, I was in the mood for something sweet to pair with my dry red wine & slippers!

Here are couple of other ideas:


Salt & Pepper

Garlic Powder & Nutritional Yeast

Cajun Seasoning

Or you can try them plain!





Toasted Acorn Squash Seeds

Recommended kitchen gear:

Toaster oven


1 acorn squash

1 tbsp brown sugar

1 tsp cinnamon

Olive oil


  1. Preheat toaster oven to 300°
  2. Rinse your seeds in colander.
  3. Scrub them dry using a clean dish rag.
  4. Put in a bowl.
  5. Spritz with a tiny bit of oil (I use this Misto)
  6. Add cinnamon & sugar.  Or whatever you’re using! Stir.
  7. Spread in a even layer on your pan (I suggest covering with aluminum foil if you’re using brown sugar).
  8. Bake for 30 minutes, stir periodically to ensure that the seeds don’t stick!
  9. Cool & enjoy! (with red wine & slippers of course)


  1. Pingback: Stuffed Acorn Squash | Bright Eyed Arugula

  2. I have to try this. I end up roasting a lot of seeds from all the butternut squash I go through and a sweet take sounds really nice. Thanks for visiting my blog 🙂

    Liked by 1 person

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