Pumpkins aren't the only winter squash with delicious seeds to roast. Butternut squash, kabocha squash, and many others have seeds worthy of crisping up in a hot oven.
- Cut squash in half.
- Scoop seeds and "guts" from squash(s).
- Use your fingers to separate the seeds from the goopy flesh. Put seeds in a large bowl.
- Cover seeds with cool water and and swish around. Pull off any bits of squash still clinging to the seeds.
- Preheat oven to 400°F.
- Drain squash seeds and shake off any excess water. Spread on a clean kitchen towels or layer of paper towels and dry thoroughly.
- Put seeds in a bowl and toss with about 1 tsp. vegetable oil. Sprinkle with salt, pepper, or seasoned salt, if you like, and toss to coat thoroughly.
- Spread seeds in a single layer on a baking sheet. Roast until golden and crispy, about 15 minutes. Let cool at least slightly and serve warm or at room temperature.