'Tis the season! This works for any kind of squash seeds so keep and toast them whenever you use squash.This is Janice's recipe used at the Annual Johnson Pumpkin Carving Contest. You will only wish you had more seeds.
2 cups pumpkin or squash seeds, leaving some stringy pumpkin guts (don’t wash or rinse)
1 1/2 Tbsp olive oil OR melted butter
1 1/4 tsp salt
1/4 tsp chili powder (optional)
Mix everything in a bowl, spread on a cookie sheet and bake at 325 for 1+ hour, scraping up and shifting seeds around every 15 minutes until toasty.