I have cooked this for a folkie weekend away. You could either make it and take it with you, which is a good option because it improves with a day or so to meld the flavours, or you could take the ingredients all cut up, maybe fry the onion & garlic before you leave home, and then throw it all in a pot just before meal time, and cook it for 25 minutes or so.

It makes a sloppy sort of dish which soaks up into the bread you use to wipe the plate clean. :-) When it first starts to cook the smell of the corn & pepper & tomato clashes horribly, but as it nears the end of the cooking time the smell changes as the flavours meld together.

Pumpkin Succotash

4 slices bacon, chopped (optional) OR olive oil for frying.
1/2 cup chopped onion
1 clove garlic
1 green pepper, seeded & finely chopped
3 cups peeled, seeded pumpkin, cut in 3/4 inch cubes
1 can (OR 1 lb) tomatoes
1 cup uncooked, sliced green beans
1 package (10 oz0 frozen whole kernel corn, thawed (I use either a can of corn kernels or fresh corn scraped from the cob)
salt
Dash of pepper

Fry bacon until it is crisp; drain and reserve. Measure drippings and return 1/4 cup to frying pan or use olive oil. Add onion, garlic, green pepper, and pumpkin; cook, stirring occasionally, for 5 minutes. Stir in tomatoes, beans (I prefer to put the beans in about 10 minutes before the end so that they don't overcook), corn, salt & pepper. Cover & simmer until pumpkin is tender (about 25 minutes). Serve topped with bacon (if used).
Makes 6 to 8 servings.