Green pumpkin offers an exceptional sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and sweet potato combined. Green pumpkin is commonly utilized in side dishes and soups, or as a substitute for potato or other squash varieties. It can be roasted after cutting in half, scooping out the seeds, and then cutting the into wedges. With a little olive oil and seasoning, it can be baked in the oven. Likewise, pumpkin halves can be added to a pressure cooker and steamed under high pressure for 15–20 minutes.
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