Rosemary Sage Squash Seeds Recipe

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil or parchment paper.

Separate squash seeds from squash flesh rinse through a fine-mesh strainer and spread onto a paper towel to dry.

Combine squash seeds olive oil rosemary salt and sage in a bowl and mix well. Spread seasoned seeds in a single layer onto the prepared baking sheet.

Bake in the preheated oven flipping every 10 minutes until seeds are crunchy 30 to 40 minutes.