Separately. Separate the seeds from goop, rinse, coat in oil and sprinkle with salt, then place on baking rack.

We're almost done with a bit over a gallon of soup, where we split a pair of butternut squash and pumpkins, scraped clean, coated top with oil, roasted, then when soft peeled skin and threw in strips into blender with a quart of chicken broth (from pressure cooking a chicken) and then water for later batches, along with sautéed mushrooms, onion, and garlic.

Been pouring bowls of that with a bit of something extra for supper. Last night I picked up a few bucks of beef short rib which I pan seared, sliced, and then threw back in the pan with pecan whiskey and aminos (sort of like soy sauce) until it reduced to a sticky coating.