2 to 3 pound pumpkin 1 cup of water salt to taste 6 tablespoons of butter 4 to 5 pieces of preserved ginger, chopped
Preheat the oven to 300ºF. Remove the seeds and fibers from the pumpkin, quarter it, and pare each quarter. Cut into 1/4 inch slices, then into bite sized pieces. Put the pumpkin pieces in a large shallow baking dish, not more than 3 layers deep. Add the water to the bottom of the dish, and sprinkle the pumpkin with salt. Melt the butter and combine with the chopped ginger. Spread this mixture over the top of the pumpkin and bake in a slow 300ºF oven for 1 hour or until tender. Add more water if necessary to keep the pumpkin from drying out. Serves 6
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