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.
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.