Preheat your oven to 350 degrees.

Line a baking sheet with parchment paper if you have it. I love using Reynolds parchment paper as it prevents a lot less cleanup when I am finished baking anything.

Using a large, sharp knife, lay the squash on its side, and carefully remove both ends of the squash. This allows a sturdier base when slicing in half.

Next, stand the squash upright. Place your knife in the middle of the squash and move it down the squash, slicing it in half.

Now the seeds are exposed. The first thing you will notice is that you do not have as nearly enough seeds as a pumpkin yields, but don't worry, these will make a phenomenal snack.

Remove the seeds and place them in a bowl. Set the squash to the side, for another use (I will get to that later).

Remove the flesh from the seeds, then rinse with cold water.

Pat the seeds dry.

Add the melted butter and salt to the seeds, and give a good mix.

Add these to the baking sheet and place in the preheated oven for nearly 20 minutes, or until crunchy. Take a look at these about 10 minutes in to cooking, giving them a mix along the way.

The end result is, well, in my opinion, a much better seed than the traditional pumpkin. They are smaller and have a bit of color from the orange interior.