Baked Gingered Pumpkin

10 chunks pumpkin, retain skin

oil

2 cloves garlic, crushed

1 tspn powdered ginger

Cook pumpkin in simmering water for 5 minutes or until just tender then drain. Combine crushed garlic and ginger to form a paste set aside. Place enough oil in a baking pan to just cover the base. Add pumpkin. Bake at 220°C for about 45 minutes, basting occasionally. Turn halfway through cooking, and spread top surface of pumpkin with a paste of garlic and ginger. Continue as directed, basting occasionally. Drain pumpkin on kitchen paper before serving.