Oops! Forgot the other ingredient for the "succotash" - chunks of pumpkin.

All right, forget the recipe from memory - here it is from the book!

4 slices bacon, chopped
1/2 cup chopped onion
1 clove garlic, finely chopped
1 green pepper, seeded and finely chopped
3 cups peeled, seeded pumpkin, cut in 3/4 inch cubes
1 can tomatoes
1 cup uncooked, sliced green beans
10 oz (about 1 1/2 cups) corn kernels - fresh, canned or frozen
salt, dash of pepper

Fry bacon until it is crisp, drain & reserve. Use 1/4 cup of drippings to fry onion, garlic, green pepper, and pumpkin. Cook, stirring occasionally for 5 minutes. Stir in tomatoes, beans, corn, salt & pepper. Cover & simmer until pumpkin is tender (about 25 mins). Serve topped with bacon. Makes 6 to 8 servings.

Which reminds me of an American woman I knew once who amazed me by saying that she had never cooked pumpkin pie using fresh pumpkin, until she came to Australia. She had only ever used canned pumpkin.

If you are using canned pumpkin, you would simmer the whole mess for 25 minutes, but put the pumpkin in about 5 minutes before the end, I guess, otherwise it would mush up too much.

Does canned pumpkin have sugar added? My Oz sensibilities cannot cope with that idea. Pumpkin is a staple vege in Australia. Famously used for making yummy pumpkin soup (onion, garlic, pumpkin, chicken stock), but even more well-known for the ubiquitous "Sunday roast", for which it is roasted in the oven until the outside is brown and almost caramelised, and the orange flesh is soft and flavoursome.

Helen