As the season shifts from fall, with its brightly colored leaves and crisp apples, to the cooler doldrums of winter, what's a cook to do? It's time to get creative. Hold on to that pumpkin and squash flavor throughout the cold months by trying one of these ideas for cooking with the seeds.Aki Kamozawa and H. Alexander Talbot over at Gilt Taste have come up with several creative ways to harvest the flavors of pumpkin and squash seeds. How about simmering pumpkin seeds and pulp with water and pie spices to create a pumpkin stock? Use the stock to poach mussels or even pour over coffee for pumpkin flavored coffee. They also suggest using the inner seeds to make a sort of seed risotto by plumping them, along with pumpkin seed stock, in a pressure cooker. Now there's no excuse to throw those pesky seeds away!