I absolutely LOVE roast pumpkin. Just cut it up in big chunks, or small if you prefer, put in a pan with some extra virgin olive oil or ghee and some cracked pepper. Roast for 40 mins, flipping at about the 20 min mark on about 180 degrees C (think that is about 350F). Best way to eat pumpkin :)

Roasted Pumpkin.

• Remove skin and cut into bite-sized chunks
• Toss chunks in butter/coconut oil/lard, balsamic vinegar, chopped thyme and some crushed garlic
• Put into a roasting dish, season with salt and pepper and chuck it in the oven
• Roast on a high heat until soft and starting to char

Eat as a side to meat and other vegetables or toss with baby spinach, cherry tomatoes and salmon for a delish salad

This is always a hit: Pumpkin Curry Soup with Basil

Prep Time: 1 hr, 30 min | Cook Time: 30 min | Servings: --- | Difficulty: Easy

Ingredients:

1 pie pumpkin (3-4 pounds is good) 2 Tbsp butter or coconut oil 2 onions 1 bunch fresh basil 2 cloves garlic 1 can coconut milk 2 Tbsp curry paste 1/4 cup fish sauce Cumin, to taste Coriander, to taste Turmeric, to taste Salt, to taste Pepper, to taste Directions:

Wash the pumpkin, slice it in half and scoop out the gunk. Lay the halves face side down in a large baking dish with 1/4 inch of filtered water. Bake at 350 degrees for 45-60 minutes, or until tender. Scoop out the insides and discard the skin that's left. The pumpkin meat will keep in the fridge for up to 5 days, if you want to do this part in advance. In a pinch you can use canned pumpkin, but the homemade stuff is so much better.

Chop and saute the onions in butter or coconut oil until soft, then add fresh chopped basil and crushed garlic. Saute for another minute and then add the coconut milk, curry paste, and fish sauce. Let this mixture simmer for a few minutes and add the roasted pumpkin.

Use an immersion blender and puree until smooth.

Depending on the size of your pumpkin, you may find that you need to add more pumpkin puree or some extra coconut milk.

Season to taste with cumin, coriander, turmeric, and of course salt and pepper.

Pumpkin will work in any squash recipe.

I made this at Thanksgiving with fresh pumpkin (and unsweetened coconut flakes):

http://www.foodnetwork.com/recipes/paula-deen/butternut-squash-casserole-recipe/index.html

Mashed pumpkin with butter and cinnamon.

Peel it, boil it, mash it, add butter, cinnamon, and any sweetener to taste (if your version of paleo allows). Serve it on the side like mashed sweet potatoes or such.

And don't forget to roast those pumpkin seeds!

I love pumpkin curry.

How about some Pumpkin French Fries? Maybe with some home made olive or coconut oil mayo and bacon?

i stuff them with homemade sausage. or chunk and roast with garlic/chili/cayenne/parsley/dill and oil....

i could live off roast winter vegggggggggg. haha

The Japanese do some neat things with kabocha. You might need to do some paleo adaptations (sugar is common) but it might give you some fresh ideas.

I like it roasted in a gratin with spicy Italian sausage and sweet bell peppers. If I'd got some confit garlic to add in, all the better.

Curried Pumpkin and Shrimp

(Makes a big pot -- tastes even better on days 2 and 3)

• 3 cups baking pumpkin, peeled, seeded and cubed
• 2 chili peppers or green peppers, chopped
• 2 roma tomatoes, seeded and chopped.
• 6 cloves garlic, chopped
• 3 tablespoons ghee
• 1-3 tablespoons curry powder*
• 2-3 lb small to medium shrimp (or use pork, chicken, beef -- )
• 2 cans full-fat coconut milk
• Optional: 1 cup chicken stock

• Optional: 1 cup green peas

• Optional: sea salt or "RealSalt" to taste

In a slow cooker or dutch oven, saute pumpkin, peppers, tomatoes and garlic in ghee (if using meat, you can brown the meat in this step as well). Add curry powder and cook until fragrant. Add shrimp and coconut milk. Reduce heat to simmer, and simmer until shrimp (or meat) are cooked through.

If you want a soupier curry, add the chicken stock.

10 minutes before serving, salt to taste if you are using salt, and add peas if you're using peas.

My favorite Curry Powder: - -

• 8 tablespoons coriander seeds
• 6 tablespoons cumin seeds
• 1 tablespoon mustard seeds
• 4 tablespoons ground cinnamon
• 8 tablespoons peppercorns
• 1 tablespoon ground nutmeg
• 1 tablespoon whole cloves
• 2 tablespoons ground cardamom
• 2 tablespoons turmeric
• 2 tablespoons ground ginger
• 2 tablespoons cayenne (This makes a really hot curry powder -- you can use less if less heat is desired)1.

Roast coriander, cumin, mustard, and fennel seeds in a heavy skillet until mustard seeds pop. Grind roasted seeds with spices.

If you are sick of it, cook it all up, freeze it in small portions and use it in soups like you would tomato sauce. You don't have to use much of it to get a great soup color and the sweet flavor without the nightshades. If you do eat nightshades, mix a bit of it in with regular pasta sauce. (But gosh!, don't pour it over pasta!)

What about a banana pumpkin pudding?

http://www.thewholekitchen.com/banana-pumpkin-pudding/

How about a pumpkin souffle?

I have just started making pumpkin and cauliflower mash and it is so yum! Just boil up some pumpkin & cauliflower together and mash with some ghee, add some garlic if you like and cracked pepper. Try not to over mash it to keep a bit of texture to it. I LOVE PUMPKIN!