Pumpkins aren't the only squash that yield tasty seeds for roasting - be sure to try butternut or acorn squash as well!
1 c. winter squash seeds
1 T. olive oil
1/2 t. salt, or to taste
Preheat oven to 275 degrees. Line a baking sheet with parchment paper or aluminum foil, or use a non-stick baking sheet.
After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. pat dry, and place in a small bowl. Stir olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
Bake for 15 minutes, or until seeds start to pop. (Pumpkin seeds may take a bit longer.) Remove from oven and cool on the baking sheet before serving.