This recipe from howsweeteats.com actually calls for butternut squash, but this is not a butternut squash blog, so I changed it to pumpkin. Still using the frozen Mexican pumpkin, I was surprised at how well it kept its shape and stayed moderately firm. The recipe calls for cooking then chopping, but I have found that the other way around works better. It also calls for pomegranate seeds, which aren't available this time of year, so I had to leave them out. This isn't a Mexican salsa, it has rice wine vinegar and honey in the dressing. Everyone liked this, but decided it was too good to waste on chips and thought it would go well with fish or chicken.
We also felt it could have more of a kick, even though I did add some jalapeno. Perhaps the missing pomegranate seeds added it. Next time I'm thinking either more vinegar or perhaps some lime juice.
My faithful Discovery Creative tasters.