These pumpkins are really squash I think and they will get huge . . like so huge I can hardly pick them up. This one could have been a bit brighter but I was so ready to roast one so I picked it.
The great thing about these is that they’ll last about a full year in a dark, cool place (like a basement in Missouri!).
I can roast it with cinnamon and butter, then drizzle it with maple syrup or use savory spices. Not sure what I’ll do with this one but I’ll probably cook it in the next few days.