Within the last 24 hours I had the opportunity to enjoy two wonderful fall foods: squash and pumpkin. Our neighbor shared her fabulous spicy squash soup and we roasted pumpkin seeds. I hadn't enjoyed the latter since we were kids. I knew I had good memories for a reason.
I don't have the soup recipe, but for the pumpkin seeds I just tossed them in olive oil, salt and some chili- lime seasoning, then baked them for 15-20 minutes at 350 degrees.