Baked Gem Squash | Roasted Gem Squash – South African style roasted squash

Another recipe, Dish 5 of World Cuisine Series and this time it is from the beautiful country of South Africa. Like I mentioned in the 1st post of world cuisine series, it is always best to eat and source vegetables that are available locally in season. For this recipe use any kind of small squash/pumpkin. The sweet flesh of a squash is very fibrous and is very tasty. It just melts in the mouth when baked/roasted. It is used differently in different types of cuisines. I have adapted this recipe from this blog. There are so many resources out there to learn about new cuisines and new dishes. Make this with any type of squash you can get your hands on and enjoy the flavours. It is gluten free and it can be made vegan by adding a vegan cheese or even skipping it, just roasted will be just as nice! Here I have used gem squash which is a green skinned, yellow fleshed squash(picture below) and is ideal to share for two. Eat the pulp/flesh of the squash and discard the hard/tough skin of the squash

Baked Gem Squash | Roasted Gem Squash - South African style roasted squash

 

Save Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Sweet roasted gem squash with creamy corn filling - A South African vegetarian delicacy

Author: Vindhya Desai

Recipe type: Supper

Cuisine: South African

Serves: 2 people

Ingredients

• 1 Gem Squash or any variety of small squash/pumpkin
• Salt to taste
• ½ Tsp freshly powdered black peppercorn
• ½ Tbsp olive oil
• 2 thinly sliced spring onions
• 1 chopped/grated clove of garlic
• ½ Cup fresh or frozen corn kernels
• 1 Tsp Tomato piri piri sauce or regular tomato ketchup
• 1 Tsp cream (optional)
• 2 Tbsp grated cheddar cheese or regular processed cheese

Method

1. Wash and halve the squash/pumpkin
2. Scoop out the seeds and pith from the centre
3. Pre-heat oven to 200 Deg C for 10 minutes. Drizzle half of the olive oil or rub in a little bit of olive oil so that oil slightly coats the squash
4. Sprinkle salt and black pepper. Place the halves on a roasting pan and bake in oven for 15 minutes at 200 Deg C
5. In a pan, heat oil saute sliced spring onions
6. Add garlic and saute for a few seconds
7. Add corn kernels and saute for 2-3 minutes
8. Add black pepper powder and tomato piri piri sauce/tomato sauce or ketchup
9. Add cream and mix well, skip this step if not adding cream
10. Spoon this mixture into halved baked gem squash
11. Top it with cheese dividing the filling and cheese between the two halves. Bake again at 200 Deg C for 6-7 minutes
12. Serve hot with a salad on the side

Notes

Eat only the pulp of the squash and discard the skin

Depending on size of the squash more or less time may be required to bake/roast the squash

As mentioned, use any kind of small squash you get, they all taste great

Use canned corn if you like

Use butter instead of olive oil if you want

Sprinkle red chilli/cayenne pepper on top if you want some heat

3.5.3208

Stepwise:

Wash and halve the squash/pumpkin
   

Scoop out the seeds and pith from the centre
  

Pre-heat oven to 200 Deg C for 10 minutes. Drizzle half of the olive oil or rub in a little bit of olive oil so that oil slightly coats the squash

Sprinkle salt and black pepper. Place the halves on a roasting pan and bake in oven for 15 minutes at 200 Deg C

In a pan, heat oil saute sliced spring onions
 

Add garlic and saute for a few seconds

Add corn kernels and saute for 2-3 minutes
 

Add black pepper powder and tomato piri piri sauce/tomato sauce or ketchup
 

Add cream and mix well, skip this step if not adding cream
 

Spoon this mixture into halved baked gem squash
 

Top it with cheese dividing the filling and cheese between the two halves. Bake again at 200 Deg C for 6-7 minutes

Serve hot with a salad on the side