If you enjoy munching on roasted seeds rescued from your yearly Halloween pumpkin, you may not realize that acorn squash seeds are just as delicious and nutritious. Although acorn squash seeds are slightly smaller, the seeds, when roasted, result in a nutritious, delicious snack that tastes very similar to pumpkin seeds, with a subtle, nutty flavor.
Place the acorn squash on a cutting board and cut the squash in half with a sharp knife. Scrape the seeds and fiber into bowl.
Pick the seeds out of the fiber and put the seeds in a colander. Dispose of the fiber or add it to your compost pile.
Rinse the seeds to remove remaining pieces of fiber. Pat the squash seeds dry with paper towels or a clean kitchen towel.
Place the dry seeds in a small bowl and toss the seeds with melted butter, olive oil or vegetable oil. Use about a tablespoon of oil for each cup of seeds. Add salt to taste and stir well.
Spread the seeds on a baking sheet that has been lined with aluminum foil. Bake the seeds in oven that has been preheated to 275 degrees Fahrenheit for about 15 minutes. Stir the seeds every five minutes.
Allow the squash seeds to cool completely. Serve the seeds or store them in a zip lock bag.