Seasons come and go. It's time - pumpkins are out and pine boughs are in. But those sweet sugar babies simply cannot be tossed to the deer. Wash 'em, cut 'em, bake and scrape 'em. Freeze results in portion sizes for a side, a bread, a soup, or whatever floats your proverbial boat. Don't forget to rinse the seeds and roast to perfection. Here's how:
Put them in a low oven for about a half hour to completely dry. Then, toss them with a spritz of oil and a splash of salt; put back in 325 oven for about 40 minutes. Yum!
