Roasted Winter Squash Seeds
Whenever I roast halved winter squash, I look forward to making this snack from the steamy, tender seeds inside. Of course you can prepare it with seeds scooped from raw squash as well. Pumpkin seeds are perhaps best known; however, try it with other winter squash including butternut, acorn, kabocha, etc.
Preheat oven to 350° F.
Toss the seeds with the salt and spread out in a single layer on a parchment-lined baking sheet. Roast, stirring once, until the seeds are golden and crispy, about 12 to 20 minutes depending on the size of the seeds.