We're really into roasting food over here. One food we like to roast is squash, and when we do, I always roast the seeds and it feels like a little bonus treat. About week ago, Nicholas came with me to the grocery store and when he saw the squash in the produce section, he didn't ask if we could have squash, he specifically requested roasted squash seeds. I can't blame him. I crave these salty, crispy, golden brown seeds too. Needless to say, we brought two acorn squash home with us only after a brief discussion about the necessity of eating both the seeds and the squash fruit itself.
This method (I wouldn't really call it a recipe—it's too easy to deserve that title) works for any squash seeds. Personally, I usually buy acorn or butternut, but you could also use pumpkin, etc.
Roasted squash seeds
acorn/butternut/pumpkin, or other squash seeds, mostly de-stringed*
olive or coconut oil
salt + pepper
Preheat oven to 350 degrees. Cut preferred squash in half, and scoop out the seeds/strings (I like to use an ice cream scoop). Use squash fruit for something delicious.** Rinse the seeds, and allow to dry for a few minutes on a paper towel. In a small bowl, add seeds, a very small amount of oil, and salt and pepper, and toss together. Spread seeds in a single layer on a parchment-lined baking sheet. Roast for 15-20 minutes, or until the seeds are golden/brown and sizzling. Remove from oven, allow to cool, and then transfer to a sealed container. These keep at room temp for at least a few days, but they might not last that long. Enjoy!
*I separate the seeds from one another so they roast more evenly, but I leave some of the stringy-ness to add flavor
**We like squash in soups, roasted and stuffed with seasoned veggies/ground beef, or in these pancakes (so good). Alternatively, you can roast the squash and then freeze it in pre-measured portions, keeping it on hand for whenever you want instant-gratification squash. Your future self will thank you :)