Last I know, this is a Cuban dish, which my husband happened to prepare one day. I'm not a pumpkin fan, but the sweet taste of the pumpkin with the acid-salty taste of the oil, garlic and onions is divine! :). The pumpkin we use is not the one you carve for the jack-o-lanterns, but looks more like a large, round squash. We call it Calabaza, but also goes by the name of "Cuban Squash" and is considered a winter squash/pumpkin variety. As long as the meat inside is orange in color, you should be fine, be it a Calabaza, a Cuban Squash or the American, pumpkin-pie version.