Method 1: baking
1, preheat the oven to 232 degrees Celsius. Prepare a shallow baking tray and lightly spray it with cooking spray in a non-stick pan. It can also be covered with non-stick aluminum foil.
2. Cut the sweet potato pumpkin into four pieces. Cut the sweet potato and pumpkin in half with a sharp knife. Removing seeds and fibers from each half with a serrated knife and cutting each petal again can produce the best effect. A knife with a smooth blade may slip when cutting the skin of a sweet potato pumpkin, which will make it more difficult for you to cut the pumpkin and more likely to get hurt.
Use a metal spoon or a ball digger to remove the seeds and wool fibers inside the pumpkin. If necessary, save the seeds for baking later.
When two petals are cut into four petals, first cut each half diagonally from the top corner to the opposite bottom corner. The cutting shape is roughly boat-shaped.
3. butter the sweet potato pumpkin. Spread a large amount of softened butter on the cut surface of sweet potato pumpkin by hand. Let the butter stand on the table for 10 to 15 minutes before use, which can make it softer and easier to spread. Alternatively, you can use boxed butter or margarine.
4. Season with salt. Sprinkle some salt on the sweet potato pumpkin. Salt can be added according to personal taste, but if you are not sure how much to use, 2.5 ml of salt per pumpkin is almost the same.
To make sweet potato pumpkin, you can add brown sugar. Sprinkle 15 ml brown sugar on the pumpkin slices and pat them gently so that they can stick to the pumpkin slices.
5. Bake in a preheated oven for 30 to 40 minutes. The baked sweet potato pumpkin should be soft, and you can easily pass through it with a knife. The top should be a little burnt black. If brown sugar is used, the top should be caramelization.
Lower baking temperature will make the pumpkin softer. Similarly, you can try baking at 177 degrees Celsius for a whole hour.
6. It's time to enjoy the warmth. Dig pumpkin meat directly from pumpkin skin with a spoon or fork.
Method 2: microwave cooking
1. Cut the pumpkin in half and take out the pumpkin seeds. Cut the sweet potato pumpkin in half with a sharp serrated knife. Remove seeds and internal fibers with a metal spoon. A serrated knife is easier and safer to cut pumpkin skin than a smooth blade.
You can also use a ball digger to take out the seeds.
2. Put the pumpkin in a big microwave oven baking tray. The section plane is placed downward.
3. Add water and cover. Pour 60 ml of water into the dish, then cover it or wrap it in microwave plastic. You can also use vegetable soup, which will be very innovative.
If necessary, you can add a little salt to the water.
Make sure the baking tray is sealed.
4, microwave high-temperature cooking 10 minutes. Sweet potatoes and pumpkins should be soft enough to be easily pierced with a fork. If the pumpkin is not soft, continue to cook 1 min until it is soft enough.
5, pumpkin can be eaten after it is slightly cold. After the pumpkin cools for 10 minute, serve the whole pumpkin. You can dig pumpkin meat directly from the pumpkin skin, or take it out of the microwave oven and slice it for enjoyment.
source
Make two copies.
1 sweet potato pumpkin, about 900g.
115ml butter
60 ml of water
Salt, seasoning according to personal taste.