toasted pumpkin seeds

The gargantuan leaves of pumpkin vines wither revealing fields dotted with festive globes in shades of orange. Apples, gourds and squash are stacked high at the grocery with decorations for our kitchen and holiday tables. When the pan is removed from the oven and the herbs have cooled, they can easily be crumbled onto your squash or other dishes. Or simply discard and enjoy the lingering aroma. Roasting Squash Seeds: To roast squash seeds toss with a little oil and
Directions: Preheat the oven to 400 degrees F. Cut off the tops of the pumpkins and remove the seeds and stringy bits. Reserve 2/3 cup of pumpkin seeds. Place the pumpkins cut side up on a foil lined baking sheet. Brush the insides of the pumpkins Directions: In a Dutch oven, combine all ingredients except the nuts. Bring to a boil and then reduce the heat. Cook, uncovered, over medium high heat, stirring often for about 20-30 minutes until the mixture thickens up.