Steps

1. Remove the seeds and pulp from the 400g pumpkin using a spoon.
   🕒 00:42
2. Lightly rinse the surface of the pumpkin with water.
   🕒 01:27
3. Wrap the entire pumpkin with a damp kitchen paper towel, then cover it with plastic wrap.
   🕒 01:33
4. Make holes in the plastic wrap to allow steam to escape. This is the key! If you don't make holes for steam to escape, the pumpkin may burst in the microwave, so be sure to make them.
   🕒 02:07
5. Microwave the wrapped pumpkin for 5 minutes at 700W. This is the key! Adjust the cooking time based on the size of your pumpkin (e.g., increase cooking time for 600g pumpkins).
   🕒 02:17
6. After microwaving, let the pumpkin steam in the residual heat for approximately 5 minutes without removing it from the microwave. This is the key! Steaming slowly with residual heat ensures the pumpkin cooks through to the center, resulting in a moist and sweet finish.
   🕒 02:32
7. Prepare 15g of salted butter. This is the key! If you are using unsalted butter, lightly salt the pumpkin in the next step.
   🕒 02:44
8. Cut off the tough ends of the steamed pumpkin.
   🕒 03:27
9. Cut the pumpkin in half lengthwise. This is the key! Since the pumpkin is soft, tilting the knife slightly and starting the cut in the center before slicing straight down will result in a cleaner cut.
   🕒 03:44
10. Cut each half of the pumpkin in half again, and then cut those pieces in half, resulting in a total of 8 pieces.
    🕒 04:00
11. Gently heat a frying pan over low heat and add a little extra oil.
    🕒 04:30
12. Once the oil is warm, gently place the cut pumpkin pieces in the frying pan.
    🕒 04:44
13. After arranging the pumpkin, cook for about 2 minutes until a nice golden-brown crust forms on the surface. This is the key! To achieve a crispy exterior and moist interior, cook until it's just before burning.
    🕒 04:54
14. Flip the pumpkin pieces and cook the other side until similarly browned.
    🕒 05:28
15. If necessary, add a little more oil and spread it evenly.
    🕒 05:36
16. Once both sides are browned, stand the pumpkin pieces up so the skin side is down and cook. This is the key! Cooking the skin side thoroughly will give it a crispy texture and fragrant aroma.
    🕒 05:49
17. Add the prepared 15g of butter, tilt the frying pan, and spoon the melted butter over all the pumpkin pieces.
    🕒 05:58
18. Continue basting with butter until it turns a slightly brown color and develops a fragrant aroma.
    🕒 06:13
19. Once the butter aroma has evenly coated the pumpkin, turn off the heat. Use the residual heat of the pan to further brown the entire skin of the pumpkin. Remove the pieces as they achieve the desired browning.
    🕒 06:48