Corn Filled Gem Squash
Corn filled gem squash is a South African favourite but here is one recipe you can make with samp and beans, or by using up what you already have in the fridge or freezer.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 gem squash
- 1 to 2 cups of cooked samp and beans
- 1/4 cup double cream
- 60g cheddar cheese
- Seasoning to taste
Instructions
- 1
1. Cut the gem squash in half and scoop out the seeds. Remove the pip on top of the squash so that the halves can lie flat and even when filled.
- 2
2. Drizzle with a little olive oil then bake in a hot over for 15 minutes.
- 3
3. In the meantime take your pre-cooked samp and beans and warm them up in a saucepan. If you are using sweetcorn, then a 250g can of sweetcorn will do.
- 4
4. Add the cream, half the cheese and seasoning into the mixture and allow the cheese to melt and thicken it.
- 5
5. Remove the squash from the oven after 15 minutes and fill the cavities with the corn mixture. Sprinkle the remaining cheese on top of easy of the halves. Return to the oven for another 10 to 15 minutes. You can always check how hard the squash is by piercing with a sharp knife. If there is no resistance then it is cooked.