Nothing says fall more to me than pumpkins, sweet potatoes, and cranberries. I bought a couple of weird looking pumpkins the other day (a Sweet Dumpling Squash and an Organic Delicata Squash). So when I cut them in half and scraped their seeds out into the sink, I had an idea. Why not roast them in the oven along with the pumpkin flesh that I am cooking? The seeds turned out to rather intensely nutty, roasted, and caramelized. Perhaps a bit too much… but not bad for an experiment!