Gem Squash with Creamy Corn
Tender roasted gem squash loaded with velvety sweetcorn, ripe tomato, and melted cheese.
This South African favourite takes sweet, tender gem squash halves and fills them with a creamy, cheesy corn mixture that is pure comfort food. Perfect for cosy winter nights, or as an iconic side dish at your next summer braai.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Roast the Squash
Preheat your oven to 180°C. Halve 2 gem squash and scoop out the seeds.
180°C - 2
Brush the inside of the squash halves with 1 tbsp olive oil and season generously with salt and pepper.
- 3
Place on a baking sheet cut-side up and roast at 180°C for 20 minutes until the flesh is tender.
⏱ 20 min180°C
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Ivana Sanshia’s note
Rondini squash is the exact European equivalent if you cannot source fresh South African gem squash.
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