1. Halve the Squash: Use a sharp knife to carefully cut the kabocha squash in half. Lay the halves flat on a stable cutting board to ensure safety while cutting.

2.Scoop Out and Clean the Seeds: Use a spoon to scoop out the seeds and surrounding pulp from each squash half. Transfer the seeds to a colander and rinse them thoroughly under cold running water to remove any remaining pulp.

3. Dry the Seeds: Spread the cleaned seeds on a clean towel or paper towel and pat them dry to remove excess moisture. Ensure the seeds are completely dry to achieve a crispy texture during roasting.

4. Season the Seeds: In a large mixing bowl, toss the dried seeds with olive oil, ensuring each seed is lightly coated. Add salt and your choice of optional seasonings (e.g., garlic powder, paprika, cayenne pepper) and mix well to distribute the flavors evenly.

5. Preheat the Oven: Preheat your oven to 300°F (150°C). Preparing the oven in advance ensures that the seeds roast evenly and achieve the desired crispiness.

6. Arrange Seeds on Baking Sheets: Line two baking sheets with parchment paper or silicone mats. Spread the seasoned seeds in a single layer on the prepared baking sheets, making sure they are not overcrowded to allow for even roasting.

7. Roast the Seeds: Place the baking sheets in the preheated oven and roast the seeds for 25-30 minutes. Stir the seeds halfway through the roasting time to ensure they cook evenly and prevent burning.

8. Cool the Seeds: Once roasted, remove the baking sheets from the oven and allow the seeds to cool completely on the sheets. Cooling helps them become crispy and crunchy.

9. Store the Roasted Seeds: Transfer the cooled seeds to an airtight container. They can be stored at room temperature for up to two weeks or refrigerated for longer freshness.

10. Enjoy!: Snack on your roasted kabocha squash seeds as a healthy treat, sprinkle them over salads, mix them into granola, or use them as a crunchy topping for your favorite dishes.