I cook the greens as well, they were favorites of mine along with other greens as a child.
The squash and cucumbers have their usual late season mildew and have slowed down in bearing from the cold temperatures. But one variety of cucumber, Tanja, which I neglected to pick, has attained a mature size here with a 12"/30.5 cm ruler. I peeled one, sliced and removed the seeds, and stir-fried it with mushrooms, onions, garlic, ginger, and Bragg's Liquid Aminos. They can also be stuffed and roasted, or made into a cream soup with cream or coconut milk, which also works very well with pumpkin.
Here is something I'm trying for the first time, Cardoon, a thistle.
One plant out of the 4 that I got planted in the ground grew large and is flowering, very prickly flowers. I am supposed to wrap the stems to blanch them but have been too busy. It is a very interesting thistle. The stems are supposed to taste like artichoke hearts.
Well, if you have no vegetables to harvest at this point, you can still take advantage of the abundance of pumpkins to make the above mentioned soup, and spice it up with some Turmeric, Curry Powder, Ginger, or Cinnamon.