Maggie, you have reminded me of a dish I used to make a lot, from the mid-70's after I bought a vegetables recipe book called Sunset Ideas for Cooking Vegetables.

Pumpkin Succotash

(Note: I had never heard of succotash before that.)

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 1/4 inch cubes
1 can (1 lb) tomatoes
1 cup uncooked sliced green beans
1 package (10 oz) frozen whole corn kernel corn, thawed
2 teaspoons salt (Note: I'd cut that amount back these days)
Dash pepper

Fry bacon until it is crisp; drain and reserve. Measure drippings and return 1/4 cup to frying pan. (Note: I'd use olive oil now.) Add onion, garlic, green pepper and pumpkin; cook, stirring occasionally for 5 minutes. Stir in tomatoes, beans, corn and salt and pepper. Cover and simmer until pumpkin is tender (about 25 minutes). Serve topped with bacon. Makes 6 to 8 serves.

I'll have to try it again. I used to like it and then for some reason I stopped making it.