Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Place the prepared pumpkin or squash in a roasting tin. Add 2 tbsp of the oil, sugar and cinnamon. Mix well and roast for 40 minutes or until cooked through, stirring half way.
Heat the remaining oil in a medium pan.
Cook the onion over a medium heat, stirring often, until soft.
Add the garlic and ginger and cook for a minute before adding all the spices. Stir well and heat through for a further minute.
Add the tomato puree and the tin of tomatoes, stir and cook for 5-10 minutes.
Add the pumpkin when cooked, mix well and season with salt and pepper.
Serve as a side dish or with flatbreads and/or rice. Lime pickle is also very good on the side.