Last weekend we bought two tiny Gem squash at a local pumpkin and squash festival, and had them for dinner last night. It was a bit of a ‘stuff them with whatever we’ve got’ dinner, but it turned out really well.
Serves: two plus left over veg stuffing
Preparation time: ten minutes Cooking time: 60 minutes
- Two Gem squash
- One onion
- Three cloves of garlic
- Ten mushrooms
- One tin chopped tomatoes
- Italian mixed herbs
- Smoked paprika
- 100g kale
- Tomato puree
- Cheddar cheese
- Set oven to approx 180° Celsius (ours is a fan oven, so you might need to raise temp by 20° or so if yours isn’t).
- Crush garlic and mix into tin of tomatoes.
- Cut top off squash and scoop out the seedy middle bit, rub a bit of oil over inside surfaces and put in oven while you cook the stuffing.
- Chop onion and mushrooms and fry until onions are soft. Add in paprika and herbs.
- Add tinned tomatoes, tomato puree, and chopped kale, and stir together.
- Take squash out of oven and stuff with veg mix (you will have too much, can always use rest for another meal the next day). Put slice of cheese on the top in the opening.
- Bake for another 30-40 minutes. When we got ours out you could see that the squash had separated nicely from the (now very crispy) outer skin. Needed to use a steak knife to cut it open… first time I’ve used one of the steak knives since we were given them a decade ago, haha.
We had ours with corn on the cob and mashed potato, and it was delicious, but I think it would go equally well with some fresh crusty bread (husband is currently making a sourdough starter so maybe next time we’ll be able to make our own!).