As long as we are making squash for dinner, or pumpkin puree for recipes, or even just decorating with a carved jack-o'lantern, it seems silly not to use the seeds... they are so good for you! So, when you clean a squash - most* kinds have nice edible seeds - put the seeds in a colander to wash and toast them for snacks.
BTW, "pepita" means squash seed in Spanish.
*I have tried the seeds from various squashes. Not all are good to use. Pumpkin seed are well known taste treats, but, for instance, the seeds from the local farm stand's favorite squash, the Pink Banana, are huge... but they are all fiber-y shell and very little nutty center. Chew on a few of those babies and you'll end up with a mouthful of cardboard.
Wash the seeds, removing any stringy fiber and return to the colander. Dry with a kitchen towel. Place in a single layer on a parchment paper-lined baking sheet.
Sprinkle with the scantest amount of vegetable oil. I like sunflower or peanut oil for the nutty taste.
Sprinkle with salt and, if desired, with herbs or seasoning*, tossing with a spatula to coat, and returning to the single layer.
Bake in a slow oven, turning occasionally to brown evenly. I've toasted them at 200 degrees for up to an hour, or 350 degrees, turning often, for a half an hour.
*pumpkin pie spices, barbecue dry rub, Sazon Seasoning (achiote and culantro).