With their bright orange skin and light orange flesh, round 2- to 8- pound specimens are best for cooking. Pureed, pumpkin is a tasty, healthful addition to soups, sweet breads, pancakes, and risottos and makes a good filling for ravioli. Pumpkins have a mellow sweetness and dense flesh that’s perfect for autumn baking. (The bigger, Halloweeny guys tend to be watery and less flavorful.) Varieties to look for include Small Sugar, New England Pie, Baby Pam, and Pik-A-Pie.
Great for: Pies, quick breads, pancakes, risottos. Roast or steam, puree, then add to recipe. For more ideas, find delicious pumpkin recipes here.