Making your own toasted and spiced seeds and nuts

I have big plans afoot to make up a batch of cappellacci (sort of like tortellini) stuffed with a mix of butternut squash and yam with some parmesan alternate, and on the way to doing this, before roasting the squash, I removed the web of fibers and seeds. Usually I just toss it all..

Hmmm, squash seeds. So I fiddled away the seeds from the fibers by hand and rinsed them at length with hot water, and let them dry. They stuck together. I unstuck them, put them in a jar in the refrigerator. I had thought of and tried this once before a few years ago, but got bogged down on getting the seeds out of the fibrous stuff, gave up. This time I found it much easier (get your hands in there and they separate fairly easily).

Today, mixed them with some olive oil, salt, chile pepper, put them in a dish so they weren't all in a pile, just one layer, and set them in the oven while I was cooking something else. Snacking on them now... mmmmmm, could be addictive. I have to work on the amounts - I used too much olive oil, aack, and managed to remove and save most of that, and didn't need the salt or at least that much.

So, that was just from one smallish butternut squash.
I'm imagining the glory of a whole pumpkin's worth of seeds..

Do you toast and spice up seeds and nuts? any advice to someone new at this?