I never know what to do with pumpkins besides carve them. Help!
Ella, Ipswich, England, UK
As a key player in holidays such as Halloween and Thanksgiving, it’s little wonder that pumpkins are so social, being at ease with a multitude of flavours (miso, spices, parmesan) and in dishes from curries to savoury crumbles. There are many varieties to get to know, too – creamy, nutty kabocha, say, or the richer potimarron (AKA onion squash or red kuri) – although they are often interchangeable.
Roasting is perhaps Ella’s easiest route, not least because it leads to many possibilities. “I tend to roast firmer-fleshed pumpkins, such as crown prince or delica, ahead, and then it’s ready to go into salads, soups or stews,” says Joe Woodhouse, author of More Daily Veg.…