An interesting variation on toasted pumpkin seeds! Thinner squash seeds, such as those from butternut, acorn, delicata, and spaghetti squash, will be similar to toasted pumpkin seeds; thicker seeds from buttercup and Kabocha are more chewy. You can roast them in a slow or fast oven, depending on what else you are baking at the time.
Remove the seeds from the squash, then pull away as much of the stringy pulp as you can. Place the seeds in a colander or wire-mesh strainer and rinse them, removing remaining pulp. Pat seeds dry and place in a mixing bowl. For each cup of seeds, stir in about a tablespoon of canola or olive oil and 1/2 teaspoon salt (or to taste); you can also add smoked paprika, chile powder, Cajun seasoning, curry powder, or any type of seasoning you like, or substitute garlic salt or other flavored salt for the plain salt. Spread the prepared seeds in a single layer on a rimmed baking sheet that has been lined with kitchen parchment. Bake until the seeds are dry and crispy, and just beginning to color; stir occasionally, especially for the longer roasting times. At 250 °F, plan on 45 to 60 minutes, depending on seed thickness; at 350 °F, start checking at about 10 minutes, but it could take as long as 30 minutes, depending on seed thickness. When the seeds are done, lift the parchment sheet away and use it to pour the seeds into a ceramic bowl to cool; if left on the baking sheet they will continue to cook, and may over-brown.