Delicious all by themselves or as a crunchy garnish for salads and soups. If desired, add a pinch of chili or curry powder with the salt. A medium butternut squash will yield approximately ¼ cup seeds, a medium pumpkin much more.

Preheat the oven to 350°F. Pick the fibers and pulp from:

Pile the seeds on a baking sheet. For each ½ cup seeds, add, tossing to coat:

Spread the seeds out on the sheet so none overlap. Bake, stirring occasionally, until golden brown, about 20 minutes.