The peel of the Hokkaido pumpkin can be eaten as well, so it is the perfect pumpkin variety for making stuffed pumpkins, says the German Centre for Food (BZfE). The Hokkaido should be washed and sliced in half with a stable, heavy knife and then filled with cheese, for example, cooked and, shortly before consumption, cut into slices. The same goes for the Butternut pumpkin. The cooked, soft flesh of this pumpkin should be separated from the inedible peel with a knife or removed from the peel with a spoon. The pumpkin can also be removed before cooking with a vegetable peeler. There are of course also other pumpkin varieties that can be eaten. However, because the red flesh is very hard, they must first be cut into smaller parts.
Source: BZE