Pre-heat your oven to 400°. Line two rimmed baking sheets with parchment paper.
Carefully cut your squash into 3/4″ rings. Remove the seeds to a colander. Place the rings on the baking sheet.
Brush the squash with olive oil and sprinkle it with salt. Then pop into the oven to roast. Roast the squash for about 25 minutes until it is tender. I like to flip the rings about halfway through roasting.
Meanwhile, rinse the seeds and dry them thoroughly with a kitchen towel. Brush the seeds with olive oil. Then place them on a single layer on the other baking sheet. Put the seeds in the oven to roast. Watch them carefully because they will brown quickly.