Corn - Cheddar & Baked Spinach Gem Squash by Ashley Barnard

Corn - Cheddar Baked Gem Squash 

Ingredients: 

• 2 Gem Squash or any variety of small squash/pumpkin

• Salt to taste

• ½ Tsp freshly powdered black peppercorn

• ½ Tbsp olive oil

• 2 chopped/grated cloves of garlic

• ½ Cup fresh or frozen corn kernels or 1 can cream corn

• 1 Tsp cream (optional)

• 2 Tbsp grated cheddar cheese or regular processed cheese

Method:

• Wash and halve the squash/pumpkin

• Scoop out the seeds and pith from the centre

• Preheat the oven to 200 Deg C for 10 minutes. Drizzle half of the olive oil or rub in a little bit of olive oil so that oil slightly coats the squash

• Sprinkle salt and black pepper. 

• Place the halves on a roasting pan and add in the corn or cream corn, 

• Use butter instead of olive oil if you want and mix the corn in the squash

• Add the cheese next

• Sprinkle red chilli/cayenne pepper on top if you want some heat

• Bake in oven for 15 minutes at 200 Deg C

Baked Spinach Gem Squash 

Ingredients: 

• 2 Gem Squash or any variety of small squash/pumpkin

• Salt to taste

• ½ Tsp freshly powdered black peppercorn

• ½ Tbsp olive oil

• 2 chopped/grated cloves of garlic

• 2 thinly sliced spring onions

• 1 cup Swiss chard or any dark leafy spinach

• 1/2 Potato or parsnip (diced)

• 1/2 Onion

• Handful of Pine nuts or vegan cheese

• Peanut Butter

Method:

• Wash and halve the squash/pumpkin

• Scoop out the seeds and pith from the centre

• Preheat the oven to 200 Deg C for 10 minutes. Drizzle half of the olive oil or rub in a little bit of olive oil so that oil slightly coats the squash

• Sprinkle salt and black pepper. 

• In a pan, heat oil (do not use olive oil to cook) saute sliced spring onions

• Add garlic and saute for a few seconds

• Add the potatoes/parsnip

• Add spinach and saute for 2-3 minutes

• Add peanut butter and stir until it dissolves 

• Add black pepper powder

• Add cream and mix well, skip this step if not adding cream

• Spoon this mixture into gem squash

• Sprinkle red chilli/cayenne pepper on top if you want some heat

• Top it with cheese on the two halves. Bake at 200 Deg C for 6-7 minutes

• SERVE HOT

 Notes

• Eat only the pulp of the squash and discard the skin

• Depending on size of the squash more or less  time may be required to bake/roast the squash

• As mentioned, use any kind of small squash you get, they all taste great. 

• Do not cook in virgin olive oil as it burns at high temperatures and becomes very carcinogenic.