On Thanksgiving Day, remember to save the squash seeds so you can roast them for salad. Alternatively, you can buy roasted seeds in the health-food section of your supermarket. To Roast Seeds: Under running water, separate the seeds from any membrane. Pat them dry with paper towels. Toss in a bowl with 1 tablespoon olive oil and a generous pinch of kosher salt, then spread them on a baking sheet. Bake at 350° F for 10 to 15 minutes or until golden brown.