Having extra ingredients on hand, for example due to having bought more than you needed for a recipe, turns out to be great for making you improvise. And one particularly flexible ingredient, I've found, is squash of all sorts--pumpkin in this case. It seems like you can toss squash into any sort of stew-type dish and it'll meld right in.
I only used half of a pumpkin to roast, and with the other half, I decided just to toss it into a masoor dal (red lentil stew). I felt that the light earthy sweetness of the pumpkin really harmonized well with curried red lentils.
It kind-of goes without saying, but you just want to pay attention to cooking times when improvising with ingredients on hand. Squash (and pumpkin) is generally cooked through in
And yes, you may have noticed that I throw chopped scallions on everything. I would probably also throw chopped cilantro on things more, too, except that I find it less flexible an ingredient, keeps worse than scallions, and is more of a hassle to prep.