Cut up it yielded approximately 3 quarts of chunks. Very pleased to get a nice amount of seeds too!
I divided the chunks into three parts: the stringiest flesh near the seed cavity, the firmest flesh in the neck area, and the in-between area with both textures.
The seed cavity area chunks were tossed in coconut oil, soy sauce, salt and pepper. They baked up really quickly, were quite soft and tasted great. The in-between chunks I have simmered on the stove till soft and may try in a pie later. The firm chunks I have bagged up in the fridge and am thinking of doing something with them in the slow cooker with venison and chiles.
So far, really happy with this variety!
(The picture in the bowl is the firmer neck flesh chunks.)