Gem squash with a cheesy spicy creamed sweetcorn filling
Author: Jeanne Horak-Druiff
Recipe type: Vegetable side
Cuisine: South African
Prep time:
Cook time:
Total time:
Serves: 4 as a side
This South African childhood favourite of gem squash filled with creamed sweetcorn gets an adult twist with some spicy peri-peri sauce.
Ingredients
2 gem squash
2 large spring onions
1 large clove of garlic
2 tsp olive oil
1 x 400g tin of creamed sweetcorn
1 tsp hot sauce of your choice (optional)
½ cup grated mature cheddar cheese
Instructions
Slice the gem squash in half around their equators. If saving the seeds to plant, remove the seeds before cooking, otherwise go ahead and place them in a steamer over a pot of boiling water. Steam until a knife can pierce the flesh easily. Remove the seeds with a spoon if you have not already done so. Keep warm.
Place the gem squash cut side up on a baking sheet lined with aluminium foil. Fill each hollow where the seeds were with as much of the sweetcorn mix as will comfortably fit.
Divide the cheese among the four gem squash halves and sprinkle over the sweetcorn. Heat under a medium grill until the cheese begins to bubble and brown.
Recipe by Cooksister | Food, Travel, Photography at https://www.cooksister.com/2013/10/gem-squash-cheesy-spicy-creamed-sweetcorn-filling.html