I love summer squash, but also enjoy winter squash. There are many creative things to do with a pumpkin. It does not have to be limited to desserts.
Let's also look at scallops. Many people despise these tiny ocean treasures because they have never experienced a properly prepared one. I prefer the larger sea scallops to the smaller bay scallops. I always choose the ones with the most orange tones. The color is obtained when the females carrying eggs are harvested, and the shock causes the eggs to rupture. Fishermen usually throw these back due to the discoloration, but a good fishmonger will have a few. You are left with somewhat of a 'caviar' filled shellfish. These tend to taste a bit sweeter.
Preparation is simple. First, rinse in cold water and pat dry. Then, I mix equal parts olive oil and butter in a pan to saute. Butter for the taste, and olive oil for the higher smoking point. Many people use the same fat to fry in all of the time. This is what results in a kitchen full of smoke. I use peanut oil for high temperature frying (which is why Chinese takeout is always so good). I use olive oil for sautes, and butter for light sweats and such. Once you have the scallops in the pan, a little salt and pepper is all you need. Too many flavors will overwhelm them. Also, do not cook them too long. This will make them rubbery and fishy.
One thing to do is simmer some fresh basil with olive oil to make a simple basil oil. This is great for an appetizer. This time, I served them over some Asian udon noodles, which are usually made of buckwheat. They are usually served in a broth, sort of like a noodle soup.
Then came the broth. I simmered some cooked pumpkin puree with chicken broth, white wine, and some spices until it thickened slightly.
I know this one may be a little out of the comfort zone for some readers, but if you like pasta, pumpkin, and seafood, you never know.