Smaller pumpkins have a better flavour and texture than the giant lantern- style ones, which are fairly tasteless and watery - commiserations if you’ve been left with the innards of one of these. The seeds are not bad baked until they’re crispy and tossed in paprika or cumin, but the flesh... well ours went on the compost heap, but probably only because I’ve grown some sweet mini pumpkins. Bake them whole, or use them in casseroles, soups, pasta/risotto.
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