There's something to be said about eating locally and in season.
That said, here's my recent local delight.
I roast the pumpkin seeds with a little sea salt just to give them a little punch. They plump up but are still crunchy.
I find if you cut them in thicker bite sized pieces they don't get soggy and have a bit of a crunch to them...so good.
I just pop them all in a pan with some olive oil and butter, just until brown on both sides- then toss them with the roasted pumpkin seeds. It is a great accompaniment for just about anything- I love it with a grilled flank steak, but it goes really well with grilled chicken or salmon. I've even served it over couscous or quinoa as a vegetarian dish.
Watch this space for more culinary muse.