VegBox Recipes

Buttered Gem Squash

This recipe is really simple - just bake the squash, scoop out the flesh and mix with butter and salt. And it mostly cooks itself, while you get on with the rest of dinner.


  • ½ gem squash per person
  • 15g butter per person
  • Pinch of salt


  1. Chop the gem squash in half.

  2. Remove the stalk and use a dessert spoon to scoop out all the seeds. If you leave them in, the squash can taste bitter.

  3. 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.

  4. Bake at 180 degrees C for about ½ hour, or until the orange squash flesh is soft.

  5. Allow the squash to cool until it is safe to handle using a tea towel.

  6. Use a dessert spoon to scoop out the flesh into a bowl.

  7. Add the butter and the salt and mix well.

  8. For an impressive serving effect, you can use the hardened squash shells to serve this.

Makes a great side dish for any meal that's potentially a bit dry, such as grilled chicken or lentil loaf.


Time From Cupboard-To-Table

About 1 hour, allowing for squash to bake in the oven

Notes & Variations on Buttered Gem Squash

If you don't have time to bake the squash, you can boil it instead.

Peel the squash using a potato peeler.

Cut the squash in half with a sharp knife.

Use a dessert spoon to scoop out the seeds.

Chop into 1/2 inch cubes.

Boil for 10 minutes until soft - or steam for about 10-15 minutes.


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