I wasn't sure if you could roast butternut squash seeds like you do pumpkin seeds, but Google informed me that I can, so I did.
Butternuts are definitely not as prolific in the seed department as pumpkins, but I got enough out for a little snack.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbIdX6hPhNishdE9CB_k_jKq5ubjbQZckUVRD2cFYKBbTVleXtdssqksaGHnb7147d9VRA2H9XufHLJQh0g9eyoGaeU6-GYeTbDNz8yI63ZRj9ypJS4oScQkBrZ98YZ8UETNpg96TQg/s400/Picture+026.jpg)
I washed, dried and tossed them with olive oil. Then I laid them on a baking sheet and sprinkled them with cumin, cayenne and salt.
Roast at 325 degrees for about 25 minutes until crispy!