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Gem squash is small and round - about the size of a large grapefruit. It's deep green skin sets it apart from other squashes.
It's often overlooked, in favour of its more famous cousins the butternut squash and pumpkin.
Yet gem squash is worthy of its own recipes, with its orange flesh having a slightly sweeter flavour than other squashes.
Find out more about gem squash, how to use it, how to store it and even try out some gem squash recipes.
Go straight to Gem squash recipes.
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About Gem Squash |
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Gem squash are sometimes called cannon balls, because of their shape and colour.
They're related to pumpkins and butternut squash.
Their outer skin is a tough protection for the sweet flesh inside.
Unlike pumpkins, their seeds generally aren't eaten.
Did you know...?
Gem squash are a good source of beta-carotene (for Vitamin A production), as well as Vitamin C and anti-oxidants. |
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How To Choose |
Choose a firm squash that makes a hollow sound when tapped. The skin should be dark green and shiny.
Watch out for any rotting around the stalk - a clear sign that this gem squash is past its best. |
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How To Store |
| Keep in a cool dark cupboard for a week or two. |
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How To Use |
You can either bake them whole - just pierce them a few times with a sharp knife, to allow steam to escape.
Or you can peel them with a potato peeler, cut them in half, remove the seeds and either roast (coated with olive oil for 1/2 hour at 190 C) or remove the flesh, cut into chunks and steam for up to 10 minutes.
Delicious served on its own or incorporated in any squash recipe.
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