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Preheat oven to 400 F. Remove seeds from one butternut squash with a spoon. Rinse and strain the seeds, ensuring all pulp is removed. Place seeds onto a paper towel and pat dry.
Move dried seeds to a small bowl. Add one or two drops of olive oil and your honey to your seeds. Mix together. Add your spices and mix again ensuring even distribution as possible.
Using a cast iron skillet or double up two sheet pans, spread seeds evenly in a single layer on the pan. Place the seeds into the preheated oven. Bake for 6 - 8 minutes. Check to see if the seeds are golden brown.
If more time is needed, stir the seeds around and back into a single layer. Watch closely and check every 2 minutes. Remove from oven once golden and toasted.
Stir roasted seeds around the pan. Let cool on pan for 10 minutes. Place seeds into an airtight container or Ziploc bag for storage. Eat and enjoy.