Roast Gem Squash Seeds

Earlier this week I made Stuffed Gem Squash – Cheesy Cream Corn and decided to keep the seeds aside instead of tossing them in the bin. I cleaned them and divided into three batches, one for my Father-in-law to grow, one for my Sister to grow and the third for me to roast.

There is no recipe for them today as I did it by eye rather than measurements, which I usually do when I first make up my own recipe. But here is what I used: gem squash seeds, butter, salt and cayenne pepper. Mix all together and place under the grill. What I should have anticipated was that some of the seeds started to pop like popcorn!

I had these as a snack but they’d be great sprinkled over a salad or couscous.

roast gem squash seeds

Washed and ready to be roasted.

washed gem squash seeds

Stuffed Gem Squash – Cheesy Cream Corn

This past weekend I had the pleasure of visiting the Tokai EarthFair Food Market for the first time and can tell you I was not disappointed one bit! One of the stalls I visited sold locally grown (within a few km) organic fruits and vegetables. They do sell some non-organic produce but they do tell you which. I bought some gem squash, 3 for R5, not too bad and decided to take part in Tandy Sinclair’s weekly ingredient challenge of Regional & Seasonal.

Did you know that gem squash are local to South Africa? I certainly didn’t! You harvest them in early autumn and can store for 3 months.

This Stuffed Gem Squash recipe is another from my childhood. Its an “old school” dish, but I believe these old dishes are making a come back.

 

Stuffed Gem Squash – Cheesy Cream Corn
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 3 gem squash
  • 2 tbs flour, heaped
  • 1 can of creamed corn
  • 1 cup of cheese
  • 1 tsp salt
  • cayenne pepper (to taste)
  • breadcrumbs to sprinkle
  • 6 small knobs of butter

Instructions
  1. Cut the gem squash in half and de-seed. Steam till tender.
  2. In a bowl, mix the creamed corn, flour, cheese, salt and cayenne pepper.
  3. Scoop the corn mixture into the cooked gem squash halves.
  4. Sprinkle the bread crumbs over the mixture.
  5. Place filled gem squashes on a backing tray, under the grill for 5 minutes.
  6. Once the crumbs start turning brown, put a small knob of butter on each gem squash but put under the grill again till crumbs are golden brown.

Notes
Clean and keep the seeds, I’ll share a nice roasted seeds recipe with you soon. You can boiled the gem squash halves but steaming ensures they are less watery. I used Bokomo’s bread crumbs.