Stewed Pumpkin

Wash the pumpkin thoroughly under running water and pat dry with a clean cloth.

Cut the pumpkin in half using a sharp knife, then scoop out the seeds and stringy fibers with a sturdy spoon, discarding them.

Peel the pumpkin skin using a vegetable peeler or sharp knife, removing the tough outer layer completely.

Cut the peeled pumpkin flesh into uniform 2-3 cm cubes, aiming for consistent sizing to ensure even cooking.

Heat the melted butter in a large, heavy-bottomed pot or deep skillet over medium heat.

Add the pumpkin cubes to the hot butter and stir gently to coat evenly.

Sprinkle the sugar and salt over the pumpkin, stirring carefully to distribute seasonings throughout.

Reduce heat to medium-low, cover the pot with a lid, and allow the pumpkin to stew gently, stirring occasionally to prevent sticking.

Continue cooking until the pumpkin is completely tender and begins to break apart slightly when pressed with a wooden spoon, about 20-25 minutes total.

Taste and adjust seasoning with additional salt or sugar if needed, then transfer to a serving dish.