Rosemary Roasted Squash Seeds

Rosemary Roasted Squash Seeds are fall-festive, flavourful and fun. Plus, we often think of roasting pumpkin seeds but less often of using acorn squash seeds. Undoubtedly, you’re sure to enjoy these as a fibre-rich snack or as a soup garnish. I hope this Roasted Squash Seed recipe inspires you to utilize squash seeds instead of tossing them out.

Scoop your acorn squash seeds and give them a thorough rinse. Dry before adding oil and seasoning.

What’s the Nutrition of Squash Seeds?

A half cup serving of acorn squash seeds has about 50 calories, 1 gram of protein and an impressive 4.5 grams of fibre. You also receive ~20% of your daily vitamin C that’s anti-inflammatory and supports your immune system. Additionally, acorn squash seeds deliver B vitamins, heart-healthy magnesium, potassium and iron.

When using acorn squash for soups or a side-dish, keep those seeds to make our Rosemary Roasted Squash Seeds.

Is it Safe to Eat Roasted Squash Seeds?

Yes, you can absolutely enjoy roasted squash seeds. First of all, you can truly choose any variety – from spaghetti squash, butternut squash or the classic pumpkin seeds. They’re all nutritious and delicious! Lastly, you can switch up the spices to be sweet or savoury.

Rosemary Roasted Squash Seeds Recipe

• Serves: 1
• Prep Time: 5 minutes
• Cook Time: 10 to 15 minutes

Ingredients:

• ½ cup acorn squash seeds (yield from one acorn squash)
• ½ tsp canola oil
• Sprinkle Rosemary, dried
• Kosher Salt & fresh cracked pepper

Rosemary Roasted Squash Seeds Directions:

1. Firstly, pre-heat oven to 300F.
2. Scoop out seeds from your squash and set aside in a bowl. Toss away the pulp from the seeds as much as you can. Then transfer seeds into a colander and run under cold water.
3. Spread the rinsed squash seeds on a clean towel to allow them to dry.
4. In a medium-sized bowl, combine dry, cleaned squash seeds with oil, rosemary, salt and pepper. Stir seeds to coat.
5. On a parchment-lined baking sheet, spread the seasoned seeds evenly.
6. Finally, roast squash seeds for 10 to 15 minutes in the oven, turning halfway through. You want your seeds to be golden brown. Allow to cool before serving.

Rosemary Roasted Squash Seeds

Yield: 1

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Rosemary Roasted Squash Seeds are festive, fun and flavouful. Packed with fibre and vitamin C for a healthy snack too.

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Ingredients

• ½ cup acorn squash, seeds (yield from one acorn squash)
• ½ tsp canola oil
• Sprinkle Rosemary, dried
• Kosher Salt & fresh cracked pepper

Instructions

1. Pre-heat oven to 300F.
2. Scoop out seeds from your squash and set aside in a bowl. Toss away the pulp from the seeds as much as you can. Then transfer seeds into a colander and run under cold water.
3. Spread the rinsed squash seeds on a clean, towel to allow them to dry.
4. In a medium sized bowl, combine dry, cleaned squash seeds with oil, rosemary, salt and pepper. Stir seeds to coat.
5. On a parchment-lined baking sheet, spread the seasoned seeds evenly.
6. Roast squash seeds for 10 to 15 minutes in the oven, turning halfway through. You want your seeds to be golden brown. Allow to cool before serving.