Everyone knows about roasted pumpkin seeds, but did you know roasted butternut and acorn squash seeds are also delicious? Wash your seeds with cold water (make sure you get all the pulpy strings off ) and put them in a single layer on a greased baking sheet. You can use vegetable oil, olive oil, or even non-stick cooking spray. Bake them for about 20–30 minutes, stirring every 10 minutes or so, at 325 degrees. Tasty toppings are only limited by your imagination. I love to toss them with a bit of melted butter and Parmesan cheese; a friend likes melted butter and curry powder. How about some olive oil and fresh herbs? I’ve even heard of cinnamon and sugar (which makes sense when you consider pie spices). Try with just a sprinkle of sea salt.