Or, if you're not in the mood for soup, you might want to try this one (I think I'll go with the warm version when I test it out):
Tangy Tunisian Mashed Pumpkin
This recipe comes from 1,000 Jewish Recipes, by Faye Levy.
Tunisian Jews serve this dish as one of an array of salads before the meal, but it’s also good served warm as an accompaniment to chicken.
½ teaspoon harissa or bottled hot sauce, or to taste
One 3-lb acorn or butternut squash or sugar pumpkin
1 green onion, white and green parts chopped
1 large clove garlic, pressed or finely minced
½ teaspoon paprika
1 teaspoon ground caraway seeds
2 tablespoons strained fresh lemon juice
1 – 3 tablespoons extra-virgin olive oil
Salt, to taste
1 tablespoon chopped fresh cilantro, plus sprigs for garnish
1. Cut squash or pumpkin in pieces and cut off peel. Remove seeds. Cut pumpkin meat in approximately 1 ½ -inch cubes. (You should have 5 – 6 cups.) Combine squash cubes in a medium saucepan with two cups water and a pinch of salt and bring to a boil. Cover and simmer over low heat, stirring occasionally so that all pieces come in contact with the water, about 25 minutes or until very tender when pierced with a sharp knife. Drain thoroughly.
2. Mash pumpkin pieces with a fork; leave a few small chunks if desired. Transfer to a colander and let drain for one hour.
3. Put pumpkin in a bowl and add green onion, garlic, harissa or bottled hot sauce, paprika, caraway seeds, lemon juice, 1 tablespoon olive oil, and salt to taste. Mix well, cover, and chill.
4. Serve pumpkin in a shallow bowl. Sprinkle with chopped cilantro. If you like, drizzle olive oil over top. Garnish with cilantro sprigs.
Makes 4 – 6 servings