The word "squash" represents a large group of vegetables that includes pumpkins, zucchini, butternut squash and dozens of others. One characteristic they all have in common is their insides have dozens of seeds. The seeds are often discarded when preparing the rest of the squash, but doing so is actually wasteful. When roasted, squash seeds make a tasty, healthy snack. Squash seeds can be successfully roasted regardless of your cooking experience.
Preheat your oven to 300 degrees Fahrenheit. Separate the seeds from the stringy flesh while the oven heats up. You must manually pull the flesh off of the seeds and discard it.
Spread the seeds out in an even layer on a baking sheet. Drizzle olive oil over the seeds and lightly sprinkle salt on top.
Bake the seeds until they turn light brown, usually between 20 and 30 minutes. Stir the seeds every five minutes with a wooden spoon to promote even cooking.