How to Roast Acorn Squash Seeds
An acorn squash contains a tough green skin and firm orange flesh. The squash looks similar to an acorn in shape. The acorn squash belongs to the winter squash and pumpkin plant family. Once you purchase the squash, you need to use it within two weeks to ensure that it remains fresh. Acorn squash harvested from the garden can be stored up to three months. Instead of throwing away acorn squash seeds, you can save them to make a healthy snack. Does this Spark an idea?
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Things You'll Need
- Sharp knife
- Large metal spoon
- Bowl
- Colander
- Paper towels
- Olive oil
- Salt
- Baking sheet
- Nonstick spray
- Airtight container
Instructions
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1
Slice the acorn squash in half with a sharp knife. Heat the oven to 275 degrees Fahrenheit.
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2
Remove the seeds from the squash with a large metal spoon. Place the seeds into a bowl along with any pulp attached to them.
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3
Cover the seeds with water. Move the seeds around with your hands to loosen the fibers and pulp.
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4
Pour the seeds into a colander to remove the water. Place the seeds onto paper towels and pat them dry.
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5
Sprinkle 2 tbsp. of olive oil over the seeds and add salt to season them if you desire.
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6
Coat a baking sheet with nonstick spray. Place the acorn squash seeds onto the baking sheet in a single layer.
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7
Roast the squash seeds for 15 to 20 minutes. Stir the seeds every five minutes to prevent them from burning.
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8
Remove the seeds when they appear golden brown. Allow the seeds to cool completely. Store them in an airtight container.
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References
- Photo Credit Brand X Pictures/Brand X Pictures/Getty Images
