In Australia & New Zealand the traditional roast dinner normally includes roast pumpkin.
It came as a huge surprise to me to learn that in Europe it mostly used as cattle fodder and in the States for pie filler.
My childhood favourite was our Sunday roast - either a chicken or leg of lamb along with roast potato, kumara (a Kiwi sweet potato) pumpkin, carrot & parsnip.
these days I cook my pumpkin in an oven bag with a generous dollop of sweet Thai chilli sauce.
LOL - I am not that good a cook...
the supermarket has a good range of Asian foods & sauces which makes it very easy to try new things :)
I have been told that the pumpkin varieties we use for cooking are different to those available in the States...
particularly good are buttercup, Queensland Blue & butternut (although that might not be a proper pumpkin it is gourd shaped)
cheers from Down Under