Hi Jessica -
Here's a recipe from a woman named Melinda Lee, who has a cooking radio show in my area. She always has wonderful recipes and knows a ton about food and cooking, so it's probably a good one:
SERVES ABOUT 4
One small pumpkin
Shortening to grease baking pan
3/4 cup melted margarine (I’m sure butter would be a fine substitute)
1/3 cup, brown sugar (doesn’t specify light or dark brown sugar)
1/4 cup, chopped preserved ginger
Preheat oven to 350 degrees. Cut the pumpkin into wedges large enough (as desired) for individual servings – do not remove the skin! Lightly grease a baking dish large enough to contain the pumpkin pieces in one layer, and place the pieces of pumpkin in it, skin side down.
In a saucepan, over low heat, cook together the margarine (or butter), brown sugar and ginger just until the sugar has dissolved. Ladle this mixture over the pumpkin in the baking dish.
Cover the baking dish, and bake in preheated oven until the pumpkin pieces are tender – about 1 hour. [P.S. You may substitute any winter (hard shell) squash of your choice for the pumpkin.]