For the Roasted Butternut Squash Seeds: Reserve seeds from butternut squash, washing thoroughly to remove any squash. Allow them to thoroughly dry (preferably overnight) on a baking sheet. When ready to roast, drizzle lightly with olive oil (no more than 1 teaspoon), and sprinkle with salt, pepper, and lightly with cinnamon. Roast about 20 minutes in a 375 degree oven, or until seeds are lightly browned and fragrant.