Buttercup pumpkins have a green medium-hard skin with grooves and orangey stripes and splotches and orangey-yellow flesh often tinged with green. The flesh is not as dense as crown or grey pumpkins nor as sweet. It softens when cooked and it can be watery, so it’s fine for mixed vegetable soups and for dry forms of cooking such as roasting but not so good for stuffings or vegetable salads. Buttercup pumpkins are easier to cut than crown or grey pumpkins because they are smaller and it’s easier to push a knife through. For roasting, the skin is usually left on, but it can be removed with a sharp knife. Roasting intensifies their sweetness. Their small size makes them ideal for baking whole and stuffing. They are not long keepers – a month or two at most.
Read about crown or grey pumpkins