I saved the seeds from the acorn squash we had for lunch yesterday and roasted them according to this recipe. It calls for tossing the seeds in olive oil and salt and roasting them at 275 for 10 minutes or so. Since there weren’t that many seeds, I roasted them in the toaster oven.
Before...
... and after.
They were really good! My only complaint is there weren’t enough of them. I ate them all in two or three handfuls.
Now I’m eyeing the enormous butternut squash I got in my CSA box today. It probably has plenty of seeds.
thoughtful consumption 
[…] The seeds get rinsed in the colander with warm water and then dried on the counter for a couple of days. Once they’re dry, I toss then in olive oil and salt and roast them. These seeds are not my favorite, however. They’re big and thick, so the ratio of salt to seed is smaller than with roasted butternut or pumpkin seeds.) […]