Scoop and Separate: Cut open the Hubbard squash and scoop out the seeds with a spoon. Transfer the seeds to a bowl, then separate them from the pulp as much as possible.

Rinse and Dry: Rinse the seeds under cold water in a colander to remove any remaining pulp. Pat them dry with a paper towel or let them air dry briefly.

Preheat the Oven: Preheat your oven to 325°F (165°C) for even roasting.

Season the Seeds: In a bowl, toss the dried seeds with olive oil, garlic, and Parmesan cheese.

Spread on Baking Sheet: Arrange the seasoned seeds in a single layer on a baking sheet lined with parchment paper or foil.

Roast: Roast the seeds for 20-25 minutes, stirring every 8-10 minutes for even browning. They should be golden brown and crunchy when done.

Cool and Store: Let the seeds cool completely before eating or storing in an airtight container.