What you need:
Kabocha seeds, usually acquired
while making some other dish such as steamed
or something else to grease a cookie sheet
First, separate the seeds from the pulp.
This can be kind of tedious, and I wish I had a special
technique to make it quick and easy, but I don't. You
don't need to get every last bit of pulp off the seeds;
the little bits won't matter. Dry the seeds on a paper
towel. I just set 'em out overnight.
When the seeds are dry, preheat the
oven to 300 and melt the butter. I use 1.5 tablespoons
per kabochafull of seeds. Drop the seeds into the
butter, then sprinkle salt over them and mix well. Spread
the seeds in a single layer on a greased cookie sheet
and put 'em in the oven. Cook for 30-45 minutes, stirring
them every 10 minutes or so to prevent burning. When
they're nicely browned, let them cool and eat 'em whole!