We eat squash frequently at our home, and most often it’s in the form of Leslie’s awesome butternut squash soup. Neither of us likes to see things go to waste, so instead of tossing or composting the leftover seeds, we roast them as a tasty snack.
To make oven-roasted pumpkin seeds, clean off the seeds and wash them in a strainer or colander. Lightly coat a rimmed baking sheet with cooking spray and add the seeds. Season with salt and stir the seeds before spreading into an even layer. Roast the seeds in a 350° oven, stirring once or twice, until the seeds are golden brown – about 15-20 minutes. Remove from the oven, let cool, and enjoy! You can also do this with any other kind of squash with large seeds, such as butternut and acorn squash.