Preheat Oven to 350°

Wash Butternut Squash & place it on a Plate. Microwave for 2 - 3 Minutes, to make Peeling & Cutting easier. Once Cooled enough, Peel Squash with a Peeler or Knife. Cut the Squash in Half Lengthwise & Spoon out Seeds with a Spoon or Ice Cream Scoop into a Bowl.

Place Seeds into a Strainer & Rinse Well. Remove & Discard all of the Fibrous Material that separates from the Seeds. Lay some Paper Towels down on a Baking Sheet. Spread Seeds evenly over the Paper Towel & top with another Paper Towel. Press Well to Dry. Carefully lift the Top Paper Towel & Brush off any Stuck Seeds. Carefully do the same with the Bottom Towel & Spread Seeds evenly on the Baking Sheet. You can Roast Immediately or allow Seeds to Dry Completely Overnight.

Add the Oil or Melted Butter to Seeds & Mix Well. Sprinkle with Salt & Herbs, Mix Well. Spread Seeds in a Single Layer.

Roast in the Oven for @ 15 Minutes. Stir Seeds Around a bit at @ 10 Minutes. I like to Check on them More Often towards the End of Cooking, to make Sure I don't Over Cook them & that they Don't Start Popping. Remove from Oven & Transfer to a Bowl. Enjoy!