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2
2
2
teaspoons
2-3
tablespoons
1/2 |
small butternut squash, quartered and
seeded
cloves garlic, finely chopped
ground cumin
vegetable oil
lime
salt and freshly ground black pepper |
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Method :
Using a small, sharp knife make
shallow criss-cross cuts in flesh of each squash quarter. In a bowl, mix together garlic,
cumin, oil, a good squeeze of lime juice and salt and pepper to
taste. Brush over flesh side of each piece
of squash, working it well into cuts. Preheat barbecue or grill. Cook squash quarters for 10-15
minutes, until lightly browned and flesh is tender. Brush occasionally with any
remaining cumin mixture.
Serves 4 as a side dish.
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