Pumpkin

• 2 thin pumpkin (winter squash) batons, 6 cm x 1.5 cm (2 ½ x ⅝ inches)

Combine all of the ingredients in a bowl and mix well. Place the contents of the bowl in a small vacuum pouch and vacuum-pack on 100 per cent for 40 seconds in a chamber vacuum sealer*. Place the bag in boiling water and cook for about 8 minutes or until the pumpkin is tender.

When ready to serve, remove the pumpkin from the bag and halve each piece lengthways.