Thanks! Two kinds of winter squash coming in my CSA delivery next week, and I will definitely be roasting the seeds. My usual method is even more basic than what you mention: spread out on a cookie sheet, sprinkle with a little salt, and stick 'em in the oven at whatever temperature I have it set to.

Botanically speaking, squash and pumpkins are almost the same thing. We've done butternut, hubbard, delicata, spaghetti, even a giant zucchini that had been hidden by leaves--anything that contains big, meaty seeds.

How do you roast yours? Do you season them? We're pretty basic; most of the time we do an overnight soak in salt water and then toast them on aluminum foil at 300 degrees, stirring a couple of times until they're golden. Once in a while, we'll to butter and Worcestershire or butter and chili powder.

I've roasted butternut and delicata squash seeds with great success.