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Braaied gem squash
Gem squash with sweetcorn and cheese
Gem squash: halved and filled with butter, sweetcorn and cheese, cooked in foil on the coals
Small, round and dark green, gem squash is the vegetable South African children grow up scooping from the shell with a teaspoon, and at a weekend braai it goes into the coals wrapped in foil alongside the potatoes. The halves steam in their own juice until the orange flesh is tender and sweet, with a pool of melted butter, golden corn and cheese in the hollow. Serve them as a side for anything from the grid, or make a plate of them with pap tert and a tomato salad for a meat-free braai. Indoors, an oven gives the same result. Putting them straight onto flaming wood is the mistake: they char outside and stay hard inside, so wait for grey, glowing coals. Choose a vegetarian cheddar, since many are made with animal rennet. Chef's tip: trim a thin slice off the round base of each half so it sits flat and holds its filling.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 gem squashor small round courgettes or acorn squash
- 1 oz buttercut into 8 pieces
- 5 ½ oz sweetcorn kernelstinned and drained, or frozen and thawed
- 2 ⅛ oz cheddargrated; choose one labelled vegetarian (many are made with animal rennet)
- ½ tsp salt
- ¼ tsp black pepper
- 1 pinch ground nutmeg (optional)
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What you'll need
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Method
0/7 doneStep 1: Get the braai going and let the fire burn down until the coals are covered in grey ash and you can hold your hand above the grid for 5–6 seconds. For the oven, heat it to 400°F (350°F fan).
Step 2: Cut each 4 gem squash in half around its middle with a heavy knife and scoop out the seeds with a spoon. Trim a thin slice off the base of each half so it sits flat.
Step 3: Set each half on a square of foil, shiny side in. Season the hollows with ½ tsp salt, ¼ tsp black pepper and 1 pinch ground nutmeg, and drop a piece of 1 oz butter into each.
Step 4: Spoon 5 ½ oz sweetcorn kernels into the hollows, then wrap each half loosely in its foil, crimping the top so the filling can steam without leaking.
Step 5: Set the parcels upright on the grid over the coals, or on a baking tray in the oven, and cook until a skewer slides into the flesh through the foil with no resistance.
25 minStep 6: Open the foil, scatter 2 ⅛ oz cheddar over the filling, close loosely and cook until the cheese has melted. In the oven you can leave the parcels open so the cheese browns.
5 minStep 7: Serve in the foil, with teaspoons for scooping the flesh from the skin.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 6 g
- Carbs
- 18 g
- Fat
- 10 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does braaied gem squash take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of cheddar?
- Any hard cheese, same amount.
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