In the meantime, rinse, the seeds under running water until the squash pulp is removed. Place the moist seeds on a baking sheet, lightly salt and put into the oven the with squash. Bake from 10 to 20 minutes depending on the size of the seeds. Smaller will brown quicker. Keep an eye on them so they don’t over cook. My seeds did not turn very brown, but they were exceptionally good – crispy and tasting almost like popcorn.