Baked Acorn Squash Seeds

I was messing around with different squash recipes and came across one using acorn squash. Never having eaten or even seen this type of squash before, I dove in and boiled some squash. Here is a picture of an acorn squash for those like me who had no idea what it was.

This is an acorn squash. It is very firm with a thin outer skin.
Ranging from greenish yellow to orangish brown in color,
the flesh of this squash will soften when boiled.

My boyfriend loved the mashed squash over pasta, although I did not care for it. I will post the recipe soon for those interested. As I was seeding the squash, I noticed they looked very much like pumpkin seeds. Baked pumpkin seeds are the way to my heart, so I quickly googled "baked acorn squash seeds" and found many positive results! I instantly preheated the oven, threw the seeds together, and MUNCHED! Here is how it works:

• Preheat the oven to 275°F
• Separate the stringy innards from the squash seeds and rinse thoroughly
• Pat dry on a cloth towel
• Place in a bowl with 1 tbsp. olive oil and 1 tsp. garlic salt and mix
• Spread the seeds evenly on a baking sheet with aluminum foil over it
• Bake for 15 minutes or until the seeds start turning brown
• If any seeds start to pop then they are fully baked
• Let cool and CHOW DOWN

Dry the seeds well so the oil and salt will stick better.

Garlic salt must be constantly coursing through my veins
but feel free to use regular salt or other seasoning of your choice.
Try it with red pepper flakes, oregano, or cinnamon-sugar
for a sweeter crunch!

These acorn squash seeds are smaller than pumpkin seeds
but I feel they have a naturally saltier taste.
They also bake quicker and are crispier than pumpkin seeds.

This seed has popped and some seeds are crispy golden brown!
YUM!

FALL is here! Celebrate with a crispy snack of baked squash seeds!