Can't stomach pumpkin flavor. How can I make it edible?
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.