Gem Squash Recipe #2
Buttered Gem Squash |
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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. |
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Ingredients
1/2 gem squash per person
15g butter per person
Pinch of salt |
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Method |
- Chop the gem squash in half.
- Remove the stalk and use a dessert spoon to scoop out all the seeds. If you leave them in, the squash can taste bitter.
- 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.
- Allow the squash to cool until it is safe to handle using a tea towel.
- Use a dessert spoon to scoop out the flesh into a bowl.
- Add the butter and the salt and mix well.
- 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.
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Time From Cupboard-To-Table |
About 1 hour, allowing for squash to bake in the oven
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Notes & Variations |
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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