Rho Dodenron, yes, I do. Sometimes with just salt, pepper & butter, sometimes with various seasonings (I like it with various curry blends). I bake the raw pumpkin (cut in half, cut side down on a rimmed (because it will bleed juice) baking sheet until it is soft enough to easily push a knife through the rind and slightly caramelized around the cut edge. Then the rind will peel off easily and the seed practically fall out - so much easier that trying to deseed, peel and cut up raw.

Thanks, eld, for wising me up. When I first saw it, I had no idea what the pic on the right was showing about. o j

It's getting to that point. For the record, if I'm standing I'm not tipping.

A couple of oldies that still make me smile.