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Roasted Acorn Squash Seeds and Mozzarella Salad with Tiki Spice

Do you remember in my post on Friday I promised you my secret to using up acorn squash seeds?  Here’s the secret…roast them and then toss with Tiki Spice!  I first discovered Tiki Spice when I was searching for some Hawaiian salts online.  My supply is running low and I wanted some more before I ran out.  I use Hawaiian salts on everything!  Steak, chicken, salmon, vegetable shish kebabs, mushrooms, edamame.  But then I stumbled across Chef Michael’s site where he sells guava wood smoked Hawaiian Sea Salt.

Here’s what he says on his blog about his process to create this product…“During a trip to Boston a few years ago, I bought a small jar of Chardonnay smoked fleur de sel and was seduced by it’s subtle smokiness. Using the few remaining crumbs and fading aroma left in my prize jar… I set out to make my own version. I live on an island surrounded by salt water, I have all kinds of exotic tropical wood at my disposal…I have gobs of knowledge, skills and experience…how hard could it be?

Well, after two years of trial and error…I have perfected my process! Using a blend of three hand harvested, solar dried Hawaiian sea salts smoked slowly over local guava wood, I have produced a product that I would proudly hold up to any fine smoked sea salt available.”

I immediately sent Chef Michael an e-mail and he was kind enough to send me a GENEROUS sample of his salt to play with and come up with some recipes.  I know this is going to be amazing in rubs and meat dishes, but first I wanted to try a couple vegetarian dishes.  I love the smokey flavor of the salt, it’s almost like bacon!  I thought it’d be so great for vegetarian dishes by adding a layer of flavor you don’t usually get without meat.  So I experimented with both a mozzarella salad, and roasting acorn squash seeds.  I actually think I prefer acorn squash seeds over pumpkin seeds because the outer shell is a little softer or smaller or something that keeps it from getting stuck in your throat.  I’m so excited about this salt that I want to share it with you, so read carefully after the recipes so you can buy some or WIN SOME!

Roasted Acorn Squash Seeds with Tiki Spice

makes 1/4-1/2 cup seeds


Seeds of one acorn squash
1/2 TBS butter
1/4 tsp Tiki Spice Smoked Sea Salt


Preheat oven to 350 degrees.  Melt the butter and mix with acorn squash seeds.  Spread onto a foil lined cookie sheet in a single layer(I like to fold up the sides of the foil to make sure no butter overflows).

Roast for about 10 minutes or until the seeds just start to turn golden brown.  Sprinkle with Tiki Spice and toss well.  Serve hot or cooled.

Approximate cost/serving: It may seem expensive at first for the salts, but an 8 oz package is bigger than my hand (though I do have small hands) and a tiny bit goes a LOOOONG way, plus if you keep it sealed it will last ages.  Even if you use a tsp at a time, that’s still a good 44-48 uses in that 8 oz bag (depending on which google result you use to do your math!).  Because I only used 1/4 tsp, it’s around 9 cents for the Tiki Spice.   If you pay $1.50 for your acorn squash, let’s call the seeds 1/6 of the squash.  That’s 25 cents for the seeds, so with a little butter, it’s around 38 cents for a tasty snack.

Vegetarian/gluten free: Yes, and to make vegan, sub olive oil for the butter.

Mozzarella Salad with Tiki Spice

serves 6 as side


1 cucumber chopped into 1/2 inch cubes
2 roma tomatoes chopped into 1/2 inch cubes
1 cup cubed fresh mozzarella
1/2 tsp Tiki Spice


Mix chopped cucumber, tomato and mozzarella with half of the Tiki Spice.  Dish up individual servings and sprinkle rest of Tiki Spice over the top.

Approximate cost/serving: We get our mozzarella really affordably at Sam’s Club and tomatoes and cucumbers from our CSA, but they’re still cheap in the store.  The whole thing costs around $1.80 to make, so 30 cents a serving.

Vegetarian/gluten free: Good to go on both counts.

Now for the giveaway!  I’m going to share my bounty and give one lucky reader a jar of Tiki Spice.  There are several ways to be entered to win.

1.  Leave a comment on the post about what you would use Tiki Spice for.
2.  Visit http://tikispice.com and then leave a comment here finishing the setence (from photo gallery) “Lucas at the source, ____________”
3.  Tweet, Facebook, Digg, Stumble, etc with a link to this post and then leave a comment letting me know.

This is actually my first giveaway, and I’m excited!  I’ll be using a random number generator to pick the winner on Friday, so you must leave your comments by Thursday, September 24.  Good luck!  If you don’t win, head back to http://TikiSpice.com and buy some for yourself!

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0 thoughts on “Roasted Acorn Squash Seeds and Mozzarella Salad with Tiki Spice”

  1. I would use Tiki Spice with some olive oil and pepper to dip bread in, or on top of bread, goat cheese and radishes, or in pickle juice. Oh, I bet it’d be good in pickle juice!!

  2. Is family eligible? There’s nothing I like more then Hawaiian salt chicken… I’d love to try the tiki spice on chicken. (hint hint… you could just invite me over to dinner)

  3. Oh, I didn’t even know there was a giveaway, I was here to comment on the fabulous acorn squash seeds (seriously, why didn’t I think of that?!?!). Now I have good reason to pick up a few acorns at the market!

    But, for the giveaway and exotic salt, the answer is “Nualolo Kai”. Definitely use it on fresh tomatoes, and maybe even something with chocolate!

  4. I always roast pumpkin seeds every year. Never thought of doing the acorn squash seeds! Excellent idea, my friend! I think I’d give the Tiki spice a try with pumpkin seeds just for the fun of it. 🙂

  5. I would defiantely try the acorn squash seeds… and then use the rest of the squash, and toss the tiki spice with olive oil and roasted fall vegetables. yummy! 🙂

  6. I would use it on pork, like the Hawaiians do before they roast it, but add a little Texas flavor with some bbq sauce for a dip and a baked potato baked with the salt and butter.

  7. I’m kinda bummed I missed out on this giveaway – it sounds like awesome stuff! I have an acorn squash I’m going to roast this week and I think I’m gonna try baking the seeds.

    I have a TON of hawaiian salt that I only use for kalua pork – do you just use it for everything? like you would kosher salt? I’d love to use it more, but I’m afraid .. and I really don’t know why! 🙂


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