I recently stopped by Caravan’s latest Bankside soft opening and devoured the most delicious roasted squash with miso, blue cheese and thai basil (weird, but fantastic).  Shortly thereafter I read Tasting Table’s post on How to Cook with Squash Seeds; not bake nor roast, but cook.  Intrigued.  And as we all know, at this time of year, carved, hulled, decapitated pumpkins are a-plenty.  Along with a little bestover imagination and fridge-find inspiration, this recipe was born.