Cut the pumpkin or squash in half and scoop out the seeds.
Separate the seeds from the flesh and wash the seeds with water.
Dry the seeds with a paper towel as best you can, then mix in the salt.
Spread the seeds and pumpkin or squash onto a baking sheet lined with parchment paper.
Roast at 300F for 45 minutes, stirring the seeds half-way through.
The pumpkin or squash is done when you can stick a fork into it easily, and the seeds are done when they're crispy and golden.
Let cool and store in an air-tight container.