DINNER IN 40 MINUTES
PANTRY-FRIENDLY
1
Step 1
Put the whole gem squash in a large pot of boiling salted water. Simmer for 20 to 25 minutes, until a knife slides in easily.
DINNER IN 40 MINUTES
PANTRY-FRIENDLY
VEGETARIAN · DINNER
Stuffed Gem Squash
Gem squash boiled until tender and filled with creamed sweetcorn and cheese. A classic South African side. Serves 4.
Total time40 min
YieldServes 4
DietVegetarian
Shopping5 ingredients
DifficultyEasy
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Everything you need, in order.
Check ingredients as you gather them, then work through 5 calm, clearly numbered steps.
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Ingredients
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Method
5 steps · about 40 minutes total
2
Step 2
Lift them out, let them cool for a few minutes and cut each in half. Scoop out the seeds.
3
Step 3
Warm the creamed sweetcorn in a small pot.
4
Step 4
Put a little butter in each half, season, then fill with the hot sweetcorn and top with cheese.
5
Step 5
Put the halves back in the empty pot, cover with the lid and leave over low heat for three minutes, until the cheese melts.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Use oven gloves or a cloth when cutting: the squash is very hot inside.
Choose gem squash that feel heavy for their size, with no soft spots.
Mince, chakalaka or savoury rice also make good fillings.
Good to know
A sharp knife slides into the middle with no resistance.
Yes. Prick it a few times and cook one or two at a time, whole, for 6 to 10 minutes, turning once, until soft. Leave to stand for 2 minutes and cut carefully: the steam inside is very hot.
No. Scoop the flesh out of the shell as you eat.
About this recipe
Gem squash is a small, round South African favourite. Boiled whole, halved and filled with creamed sweetcorn and cheese, it is a cheap, comforting side for braais and Sunday lunch.
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