Never throw away your squash seeds, they are really delicious and really good scattered over the top of soup.

Ingredients
Leftover seeds from your pumpkin or squash, washed and dried with kitchen towel 
Drizzle of olive oil 
Chilli salt Seasoning (or ½ tsp chilli flakes and ½ tsp chilli powder and ½ tsp salt) 

Method
5 seeds onto a baking dish and drizzle with olive oil and your seasoning and roast for 15-20 minutes until starting to go golden.