• Scoop out the seeds from a medium pumpkin squash - any variety works but you will have fewer seeds from a small squash like butternut squash.
• Place the seeds and their slimy orange stringy parts in a colander.
• Run cold water over the seeds, and, using your hands, rub the seeds to remove the slimy orange parts. Discard the stringy orange parts. Keep cleaning the seeds until white and not slimy or orange.
• Place the clean seeds onto a large clean towel and let dry overnight or for 2-3 days at room temperature until no more moisture remains in the seeds.
• The day you roast seeds, preheat the oven to 350°F (180°C).
• Place dry seeds in a bowl with oil and spices and toss to cover seeds with a spice blend.
• Line the seeds in a single layer onto the baking sheet and bake for about 12 minutes or until golden brown.
• Serve as snacks, appetizers, or toppings to salads and soups.

Storage

• Store in the pantry in an airtight glass mason jar for 1 week or freeze for up to 1 month in zip lock bags.