Butternut squash seeds can be roasted and eaten as a snack or used as a salad topper. Here are the steps to roast butternut squash seeds:

1. Clean the seeds: After scooping the seeds out of the squash, place them in a large bowl of cold water. Stir the bowl, using your hand to break up any large clumps, then allow the seeds to soak for a few minutes. The seeds will float to the top of the bowl while most of the membrane sinks to the bottom. Skim the now clean squash seeds out of the bowl and spread them out in a single layer on a clean kitchen towel or paper towels. Pat them dry to remove as much excess water as possible.

2. Season the seeds: Transfer the dry seeds to a small bowl, then toss with a little olive oil (or coconut oil), sea salt, and black pepper. You can also add your favorite seasoning or spice blends to the party, such as garlic and herb, cumin, or chili powder.

3. Roast the seeds: Spread the seasoned seeds out in a single layer on a baking sheet and roast them in the preheated oven for about 15-20 minutes at 375°F, stirring occasionally to ensure even roasting. Youll hear them start to pop.

Roasted butternut squash seeds can be used as a garnish for soups or a crunchy addition to salads. They can also be sprinkled on top of butternut squash soup.