Butternut Sticks with Pumpkin Seeds and Cumin

VEGETABLE DISH.
A recipe from Margaret in Brisbane, Australia.

Ingredients
1 medium butternut
30g 1oz vegetable margarine
20g 1 oz pumkin seeds
1/2 tsp cumin
Method
Peel the butternut, cut it in half and remove the centre seeds. Cut into even sticks 10 cms 4 ins by 2 cms 1 inch thick. Boil or steam until tender. Drain, place into iced water to cool and drain again.
Melt the margarine in a pan, add the pumpkin seeds, cook and stir until they are crisp. Add the cumin and butternut sticks and stir fry until heated through.
To Microwave:
Place butternut sticks in a shallow dish with 1/2 cup of water, cover and cook on high for 6 minutes or until butternut is tender. Drain, place into iced water to cool and drain again.
Combine pumpkin seeds and margarine in a shallow dish and cook on high for 4 minutes until crisp, add the butternut and cumin. Cook on high for 4 minutes.
Serves 4 people.
This dish will not freeze.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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