Reviewed: Apr. 23, 2012

I used lemon-infused oil and sea salt, and the flavor was fantastic. However, I don't really think this was long enough/hot enough to create crunchy seeds. They're a little too pulpy still for me.

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Reviewer:

Taylor

Reviewed: Feb. 18, 2012

These taste great, but had to increase the temperature to 375 and cooking time to 30 minutes. First batch came out raw, second batch perfect!

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Reviewer:

tommy

Reviewed: Jan. 30, 2012

So tasty!

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Reviewer:

Kles

Reviewed: Dec. 17, 2011

Yummy! I'd add less salt for my personal taste next time. I threw in a pinch of cayenne. That was an even better ideas than I thought it would be. If you like spicy snacks, I'd highly recommend that.

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Reviewer:

DC-H

Cooking Level: Expert

Home Town: Pocatello, Idaho, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Dec. 12, 2011

I had some organic acorn squash seeds leftover from preparing my 10 month old daughter's baby food. Decided to roast the seeds rather than toss them and they were very good. I bet you could experiment with a variety of seasonings (cinnamon, nutmeg, parmesan cheese, popcorn seasoning, brown sugar or honey) for different tastes; plain with olive oil is perfect to me, though!

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Reviewer:

KarlsChef

Cooking Level: Intermediate

Home Town: Covington, Georgia, USA

Living In: Alpharetta, Georgia, USA

Reviewed: Dec. 9, 2011

I just made these....while supper was cooking. Love them! I used olive oil since the oven temp was low, but I think next time I'll use my grapeseed oil, since it's a medium to high heat oil that does not turn into the bad stuff like olive oil does when used in medium/high heat.... [my husband ate most of them after supper]

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Reviewer:

CANUCK2

Reviewed: Nov. 6, 2011

Delicious and Addictive! As others suggested I dry roasted them for about 35 minutes, then added seasoning (paprika and salt).

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Reviewer:

JENNCC

Reviewed: Oct. 29, 2011

I wasn't sure the trouble of sorting and cleaning the seeds would be worth it but these are very good. I used a combination of spaghetti squash and acorn squash seeds, a bit of olive oil and garlic salt.

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Reviewer:

GramCracker

Cooking Level: Expert

Living In: Damascus, Oregon, USA

Reviewed: Oct. 25, 2011

Yum! I used acorn squash seeds and they turned out so tasty. I didn't use oil, just sprayed the seeds with a little cooking spray after I put them on the baking sheet. Stirred every five minutes and they came out perfectly. So many flavors you could do with this... I'm going to do Cajun next. Thanks!!!

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