Gem squash is a staple in many South African homes, often enjoyed simply with butter and salt as a hearty side dish. Its mild flavour and tender flesh make it a versatile base for both traditional and modern fillings
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Slice each gem squash in half and scoop out the seeds. Drizzle the gem squash with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side up in a baking dish and roast for 25 minutes or until the flesh is tender.
Meanwhile, dice the onion and cut the sweetcorn off the cob. Finely chop the large vegetables from the stir-fry mix and set aside.
Heat the olive oil in a large pan and sauté the onion over a medium heat until softened and lightly golden. Add the cumin and cook for 2 minutes until fragrant. Stir in the Oriental Stir-Fry and sweetcorn with a splash of water – cover and cook for 3–4 minutes until just tender. Stir in half of the cheese and remove from the heat. Season with salt and pepper.
Fill the gem squash with the stir-fry mixture and top with the remaining cheese. Return the gem squash to the oven and roast for 5–8 minutes until the cheese is melted and bubbling.
Serve immediately.
