Choose a good strong cheese to compliment the sweet pumpkin.Marcel AucarI always buy far more pumpkin than I need,with the excitement of so many different dishes to make. Luckily it lasts uncut for weeks in a cool place. Roast pumpkin and ecshallots become a delicious light lunch once you add them to pre-made puff pastry,topped with funky washed-rind cheese such as taleggio. I'll have mine with a cheeky albarino. Cheers!