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.
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!