I am currently in major seed roasting mode concurrent with my winter squash play. The attached image is of seeds from a gifted Jack-o-Lantern pumpkin and a buttercup. They are different from one another and the perfect snack to keep on the counter. I want to taste the seed rather than a coating spice so I have arrived at the ideal method for me: rinse lightly if lots of guts attached (though they add flavor as Steven mentioned earlier- just don't want them to burn before seeds done). Then I soak them for about half an hour in very salty water, drain, let dry a bit, and roast at 375 till done. Like nuts they continue to cook after removed from oven so take care.
