Instructions: Prepare Pumpkin Seeds (recipe below); set aside. For couscous, in same saucepan used for seeds, over medium-high heat, bring broth and cubed pumpkin to boil. Reduce to simmer and cook until just tender but still crisp, about 1 to 2 minutes. Stir in couscous and thyme. Set aside, covered, for 5 minutes. Stir in onions and grated cheese. Season to taste with salt and pepper. To serve, stir in pumpkin seeds, spoon into small baked pumpkin shells (if using), dividing evenly. Serve immediately.

Makes 3 servings.

Pumpkin Seeds

1/2 tsp. unsalted butter
Salt
2 Tbsp. pumpkin seeds

Heat 1-quart saucepan over medium-low heat. Add butter. When melted, add cleaned pumpkin seeds. Cook, stirring often, until golden and very crisp (remove 1 to test), about 10-12 minutes. Lightly sprinkle with salt. Remove from heat.

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