Gem squash can be enjoyed through steaming or boiling. In South Africa, halved gem squash absorbs flavours from stews when placed upside down in a potjie, a cauldron cooked over an open fire. Alternatively, you can fill gem squash with creamed sweetcorn, cover it with cheese, and bake it for a unique twist.
Cooking Instructions
1. Begin by cutting the gem squash in half through the middle. Use a tablespoon to scoop out and discard the seeds.
2. Using a microwave, lightly sprinkle the cut halves with salt. Arrange them upside down on a dinner plate and microwave on high for 2 to 3 minutes (adjusting for the size of the gem squash) until the flesh is fork-tender.
3. place the squash in a saucepan with lightly salted water for stovetop cooking. Bring it to a boil and let it simmer for about 5 minutes or until the flesh can be easily pierced with a fork.
4. Scoop the flesh into a serving dish after cooking the gem squash using either method.
5. Add butter and grated cheese, stirring to combine. Sprinkle extra grated cheese on top.
6. Transfer the dish to a preheated oven (200C/400F) and bake for 10 minutes or until the cheese is melted and golden.
Serve the gem squash hot as a delightful side dish alongside your favourite roast meat.
