Preheat the oven to 275 degrees F. Lightly grease pan with olive oil or cooking spray.
After removing the seeds from the squash and pumpkin, rinse with water, and remove any strings and bits of flesh. Pat dry, and place in bowl. Mix the seeds with the olive oil and salt until evenly coated. Spread out in an even layer on the prepared baking sheet.
Bake for 15-25 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.
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