I cut cubes from the pumpkin, dust them with cinnamon and cumin and roast them in the oven til they are tender. After they are chilled they are treated much like you would a scallop, seared with high heat for a few minutes.
The pumpkin sits on a sweet corn and zucchini succotash. The corn is from the summer (frozen) and the zucchini is from a green house.
The sauce is a mole made with chipotle peppers, dark chocolate and about 30 other ingredients.