Can't stomach pumpkin flavor. How can I make it edible? Never been able to eat pumpkin really, I think it's a combination of it being mushy (texture) and sweet (but not in a good way sweet). My mom mostly used to make it without drying it out much, it was still pretty moist. Didn't like pumpkin in cakes either.
Is there a way to balance those flavors and textures and make it work?
I only recently started to experiment with various types of winter squash. Tried acorn yesterday and it was pretty good, mainly when sliced thinly and roasted (savory). I'm going to try the same with pumpkin (sliced thinly) but not raising my hopes too high. I wonder how I could incorporate acids in there and if they would help.
The pumpkins I grow only go mushy if cooked in water or microwaved , so I suggest cooking them without water, but with oil.
Diced fairly small and fried in hot oil with spices is a good way to start a tagine, curry, or chilli. You want even browning before adding liquid. The chilli I make then gets cooked slowly, and the pieces might go a bit soft for you, but any tasty recipe that fries pumpkin then just warms through sauce ingredients is worth a try.
Roasting is also a possibility, well seasoned, but leave it too long and you might not like it again. I'd be tempted to try a similar seasoning to what I use on sweet potato wedges - smoked paprika, cumin, herbs, black pepper and fine polenta to give a bit of crispness on the surface.