I roasted an entire pumpkin (specifically, a triamble variety). It was cut into large pieces and roasted with oil in an oven. I ended up leaving it to cool in the oven which I guess was a mistake because the pumpkin dried out considerably. I'd say it resembles in texture roasted chestnut: dense, a little chewy, and definitely flour-y.
That said, it has great flavor and a vibrant color. It's just that it can't be used in many recipes that expect a squash with more moisture.
I was thinking of perhaps using it to make gnocchi but most recipes I've found for squash gnocchi assume that it will be providing most of the moisture for the dough.
I've already used it successfully in chunks over a salad but would like to incorporate it into gnocchi.