It seems like before we’ve even had the chance to put our white pants back in the dresser after Labor Day, Pumpkin Spice is everywhere!  Which is fine by us, we love Pumpkin Spice!

Should we make a Pumpkin Spice wine?  No, that sounds gross.  However, a glass of Suhru’s Teroldego paired with some Baked Pumpkin Spiced Squash Seeds—that’d be delicious. We make a lot acorn and butternut squash this time of year and we don’t let those seeds go to waste!  

Try this Quick & Easy Fall Recipe

1. Scoop out the seeds and boil them for 10 minutes
2. Once drained, allow the seeds to air-dry
3. Then, toss them in a little olive oil with Pumpkin Spice Blend (which is totally a thing you can buy—or make at home!) and a little sugar
4. Bake for 10-15 minutes at 350 degrees Fahrenheit
5. Fill up those wine glasses, and toast to fall!