My father is a simple man and very simple things in life make him happy. Indian pumpkin cooked with fenugreek seeds, garlic, and chile with a little sweetness and a little tang make him happy.
After quite a while, I realized that the pumpkin we get in India is very different in taste, shape, and size from the ones we find in the U.S. And after a lot of trial and error I finally found a variety of squash that comes closest to the taste. Acorn squash is what you need if you want the taste of Indian pumpkin.
There are a lot of ways pumpkin is cooked in India; this is the way my grandmother taught my mom and then I learned from her. It's very simple with just a few ingredients you can easily find at home and it tastes pretty good.
My mom stresses the use of mustard oil, which I always say is to Indian food (after ghee, of course) as olive oil is to Italian. But I used olive oil because that's what I and a lot of us can easily find in our pantry. If you can find aamchur (dried mango powder), then fabulous, or else you can use lime or lemon juice as well. So here's the recipe.