Did you know that you can roast squash seeds, just like pumpkin seeds? We think they’re even more flavorful than the roasted pumpkin seeds. The only trouble is that it takes a number of squash to make the quantity worthwhile.
Halve the squash (I prefer butternut), and scoop out the seeds. Separate the seeds from the strings. Toss the stringy stuff, and rinse the seeds in a colander & let dry.
Preheat the oven to 425 degrees (F).
Coat a cookie sheet with high-heat approved cooking oil (like refined canola).
Spread the seeds on the cookie sheet, and toss to coat the seeds.
Sprinkle with sea salt (and spices, if desired).
Roast for 14 minutes. Then remove from oven, toss the seeds with a spatula, and then place back in the oven for another 10 mintues. (They should be lightly browned). Remove, cool and enjoy!