This is the second time I roasted squash seeds, I think this is a variety of winter squash.

The first time, I added olive oil, salt, and seasonings, same way I make oven-baked French fries. The result was good and tasted nice, but the seasonings were burn and dark, not really good looking. And the seeds were coated with oil. Even you couldn't really tell, you still could feel.

This time, nothing was added. After pulling the seeds out, they went straight into oven along with squash. Much cleaner look, even without salt, they already tasted great, little sweet and nutty flavor.

There is no trick or needs for recipe like vegetables roasting, well, you don't really need recipe for that, either. Just pop in and crank up the heat, then check once a while. You may need to toast a bit to make sure they don't stick on the pan, that could burn them.

When it's almost done, the seeds would have turned brown color from natural white color. As you bite into one, you can easily eat it whole. They are nice tiny snack, though you don't feel you just eat like a hundred seeds of one squash.