Once the innards are scraped from the pumpkin or squash, remove the seeds from the squishy, stringy stuff, rinse and spread out to dry.
Preheat oven to 375°F.
In a bowl combine all ingredients until seeds are coated well.
Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.