Gem Squash Recipe #1
Baked Gem Squash |
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Baking gem squash is one of the simplest ways of serving them.
Being small, gem squash work particularly well and they bake evenly.
Wrapping them in foil means you seal in the moisture and they don't burn.
Just be careful when chopping it in half. If you're not happy doing this with a raw squash, bake it for 20 minutes first and then chop it (careful - it's hot!) when it's softer. |
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Ingredients
Serves 4 as a side dish - 1/2 squash each
2 medium to large gem squash
Some aluminium foil |
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Method |
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- Chop the gem squash in half.
You'll need to use a sharp, heavy knife. Sometimes the skins are quite tough, so it is essential to be carful.
- Remove the stalk and use a dessert spoon to scoop out all the seeds. If you leave them in, the squash can taste bitter.
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Put the two halves of the squash back together and wrap loosely in foil. Make sure you are allowing any steam to escape, but not letting the juices leak.
- Bake at 180 degrees C for about 1/2 hour, or until the orange squash flesh is soft.
Serve as it is, with a side salad or lightly steamed vegetables.
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Time From Cupboard-To-Table |
About 35 minutes, including 30 minutes' baking time
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Notes & Variations |
For a spicier version, you could drizzle with chilli oil before baking.
Not got any gem squash? This recipe also works well with butternut squash.
Want to do a little bit more? You could stuff with garlic mushrooms, part way through cooking. Or you could serve stuffed with a salsa of fresh tomato, olive oil and basil, which you could spoon in at the end of cooking. |
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Ratings & Reviews |
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Comments |
| 8/10 |
cooking actually took longer than 30 min. but otherwise good |
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