This makes a nice main dish for a vegetarian meal. Serve with sautéed kale, broccoli rabe or chard

Roasting Your Pumpkin
Roasting pumpkin (can also use butternut
or acorn squash)
Salt and pepper
Chili powder
Butter

Roasting can be done up to three days before you make this dish and saves a lot of time.

Preheat oven to 375 degrees. Cut pumpkin in half and remove seeds. Season with salt,pepper and a little chili powder. Poke flesh a few times with a fork or knife and add a few pats of butter. Put into a baking or roasting pan, cut side up. Pour about one inch of water into bottom of the pan. Cover pumpkin or squash loosely with foil and roast for one hour.

Strata
2 tablespoons butter or ghee (Indian clarified
butter)
1 medium onion, thinly sliced
1 cup chopped wild mushrooms
2 cloves crushed garlic
2 tablespoons sage, finely chopped
1 tablespoon parsley, finely chopped
½ teaspoon nutmeg
2 teaspoons curry powder
½ teaspoon crushed red chili flakes
¼ cup sherry
2 cups pumpkin, roasted and cubed
½ cup rehydrated sun-dried tomatoes,
chopped
5 eggs, beaten
2 cups heavy cream
1 teaspoon kosher salt
4 ounces crumbled goat cheese
2 ounces crumbled blue cheese, optional
½ pound day-old sourdough, wheat or
white bread, cut into 1-inch cubes
(about 3-4 cups)
4 ounces grated Parmesan

Place rack in center of oven and preheat to 450 degrees. Heat a large ovenproof pan or skillet over medium-high heat. Add butter or ghee. When melted, add onion, mushrooms and garlic. Sauté until beginning to turn golden and add sage, parsley, nutmeg, curry and chili. Let cook a minute and add sherry. Simmer a minute or two more and add pumpkin and sun-dried tomatoes and cook for another minute. In the same pan add the remaining ingredients, except for the Parmesan. Stir well and top with grated Parmesan. Bake in preheated oven for 20 to 25 minutes, until set.