RECIPES
Gem squash are harvested throughout the season, however the characteristics of the gem changes depending on when they are harvested; hence why we consider them both a summer and winter squash.
Early in the harvest, December to February, their skin is thinner and softer, much like a zucchini. The flesh inside is light in colour, like a creamy white and the seeds and skin can be eaten once cooked. These gems are best eaten within 2 weeks of being harvested, they can’t be stored for as long as late harvest gems. If the skin starts to wrinkle, they can still be eaten, but don’t leave it too much longer!
Later in the harvest, March to April, the skin becomes thicker & harder, more like a pumpkin and the flesh is yellow. At this stage, it is best to discard the seeds and the skin is too tough to eat. These late harvest gems can be stored in a cool dry area (no need for refrigeration) for up to 4 months.
The simple steamed gem squash is the perfect comfort food, just like chicken soup & mashed potato! They're particularly delicious if you have a cold or the flu and you're not necessarily hungry but you want something savoury and tasty to eat.
Try some of these great recipes:
1. STEAMED GEM SQUASH
CLICK HERE to download the recipe in PDF.
Introduction
Gem Squash can be steamed in various ways, we've tried them all but we think steaming in a pot on the stove is the best.
Preparation time: 5 mins
Cooking time: 5 mins
Serves: 4 (as side dish)
Suitable for vegetarians
Ingredients
4 Gem squash
Butter
Salt & pepper
Method
Cut the squash in half along its equator. Scoop out the seeds with a spoon. Place the halves in a steamer pot with water in the bottom. Steam for 5 minutes and the check the flesh with a knife. If the flesh is soft then they are ready, if not steam for a few for minutes. The more gems you steam the longer they will need.
Once cooked add some butter and salt & pepper and mash the flesh up with your fork. Yum!
Note: if the skin is soft you can eat it, if hard then you can't.
Alternatives
Instead of butter and salt & pepper, try:
-
Good quality light olive oil & parmesan cheese
Garlic butter Balsamic vinegar Butter & thyme Cinnamon & sugar -
Or, for those with a sweet-tooth, try a dollop of golden syrup!
2. BOILED WHOLE GEM SQUASH
CLICK HERE to download the recipe in PDF.
Introduction
This is probably the most traditional way to cook gem squash.
Preparation time: 1 min
Cooking time: 10 mins
Serves: 4 (as side dish)
Suitable for vegetarians
Ingredients
4 Gem squash
Butter
Salt & pepper
Method
Bring a pan of water to the boil. Prick each gem squash with a fork; once on each side. Add to the boiling water and cook for approx. 10 minutes or until tender.
The next stage depends on whether they are early or late harvest gems:
Early harvest
Because the skin is thinner, you can eat the whole gem, skin, seeds and all!
Late harvest
Cut the squash in half along its equator. Scoop out the seeds with a spoon, add some butter and salt & pepper and mash the flesh up with your fork. Yum!
Alternatives
Instead of butter and salt & pepper, try:
-
Good quality olive oil & parmesan
Garlic butter Balsamic vinegar Cinnamon & sugar Butter & thyme -
Or, for those with a sweet-tooth, try a dollop of golden syrup!
3. ROASTED GEM SQUASH
CLICK HERE to download the recipe in PDF.
Preparation time: 10 mins
Cooking time: 30 mins
Serves: 4 (as side dish)
Suitable for vegetarians
Ingredients
4 Gem squash
Olive oil
3 Garlic cloves, in skins
Method
Preheat oven to 180°. Cut the squash in half and scoop out the seeds with a spoon. Peel the squash using a vegetable peeler. Cut into cubes and put on roasting tray and add the garlic still in the skins. Drizzle with olive oil and bake for 30mins approx.
4. CRAIG'S BEER BATTERED GEM SQUASH
CLICK HERE to download the recipe in PDF.
Introduction
This is a recipe my husband created when he was cooking some whiting fillets; he had some batter left over so he threw in some sliced early harvest gems to see what would happen! Voila - it is now a favourite!
Preparation time: 35 mins
Cooking time: 5 mins
Serves: 4 (as side dish)
Suitable for vegetarians
Ingredients
1 ½ cups canola oil
3-4 early harvest gem squash only
Salt
Batter
¾ cup self raising flour, sieved
¼ cup corn flour, sieved
100ml beer
100ml tonic water
Method
Mix all batter ingredients until it becomes a light runny consistency. Put the batter in the fridge for 30mins to rest.
Cut the gems around the equator into 1cm slices. Add the slices to the batter and make sure they are properly coated. Heat the oil in a wok. Drop a small piece of bread into the batter and when it goes brown in 10 seconds the oil is at the right temperature. Carefully place each slice into the hot oil, making sure there's not too much batter on them. Cook in batches until golden brown. Lift each slice out with a draining spoon and place on paper towel to soak up excess oil. Salt and eat immediately.
Note
You may like to microwave the slices for 1 minute before placing batter, to ensure they're cooked through.
5. GEM SQUASH STUFFED WITH PANCETTA & MUSHROOMS
CLICK HERE to download the recipe in PDF.
Preparation time: 5 mins
Cooking time: 35 - 40 mins
Serves: 4 (as side dish)
Ingredients
4 gem squash (prefferably late harvest gems)
1 teaspoon olive oil
70g pancetta, chopped roughly
8 button mushrooms, sliced
2 sprigs of rosemary
Cracked pepper
Grated cheese
Method
Preheat the oven to 180°C.
Cut gems in half (around the equator), scoop out the seeds and discard. Heat the olive oil in a saucepan, add pancetta and sauté for 2 minutes. Add the mushrooms, rosemary, pepper and cook for a further 2 minutes. Spoon the mixture into each gem and top with a generous amount of cheese.
Place in a baking dish, cover with foil and bake in the oven for 35 - 40 minutes.
Recipe sourced from www.barfoots.co.uk and amended for Claire's Little Gems.
6. GEM SQUASH PASTA
CLICK HERE to download the recipe in PDF.
Introduction
This is a great vegetarian meal that can be thrown together in a heartbeat; a great after-work meal!
Preparation time: 10 mins
Cooking time: 20 mins
Serves: 4
Suitable for vegetarians
Ingredients
4 gem squash
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, crushed
400g can crushed tomatoes
½ teaspoon sugar
Salt
Cracked pepper
250g penne pasta
2 large handfuls baby spinach
Parmesan
Good quality olive oil to finish
Method
Peel, de-seed and dice the gem squash into 1cm square pieces. Heat the olive oil in a saucepan, add the squash, diced onion and cook over a medium heat for 5 minutes, this will help to develop the sweetness of the squash. Add the garlic and cook for a further 2 minutes. Add the tomatoes, sugar, salt and pepper, cover with a lid and simmer gently until the squash is tender, approx. 10 minutes. Cook the pasta and drain well. Add the sauce, baby spinach leaves and parmesan and mix well. For a special touch add a drizzle of good quality olive oil at the end.
Alternatives
Add some chopped panetta if you feel the need for some meat, but leave out the salt.
Add a dash of hot chilli sauce for a touch of spice.
Recipe sourced from www.barfoots.co.uk and amended for Claire's Little Gems
7. BARBEQUED GEM SQUASH WITH FETA
CLICK HERE to download the recipe in PDF.
Preparation time: 10 mins
Cooking time: 25 mins
Serves: 4-6 (as side dish)
Suitable for vegetarians
Ingredients
4 large hard skinned gem squash (late harvest)
40g butter (softened)
2 cloves garlic (crushed)
200g Feta cheese (cumbled)
Cracked pepper, to taste
Olive oil
Method
Pre-heat the barbeque.
Remove the stalks from squashes and cut in half (around the equator). Remove pips with
a spoon. Place each halved squash on a piece of foil, enough to cover each one like a
parcel. Mix the butter, garlic, feta and pepper together. Spoon the mixture evenly into
each half and drizzle with olive oil.
Parcel each one up, so they are sealed well. Roast on the barbeque for 20 -25mins, or
until the flesh is tender.
8. STUFFED GEM SQUASH
CLICK HERE to download the recipe in PDF.
Preparation time: 20 mins
Cooking time: 30 mins
Serves: 4-6 (as side dish)
Suitable for vegetarians
Ingredients
4 large hard skinned gem squash (late harvest)
250g grated cheese
4 egg whites
3 egg yolks
Breadcrumbs
White sauce
30ml melted butter
200ml milk
30g plain flour
pinch nutmeg
salt & pepper to taste
Method
Pre-heat the oven to 180°C.
Remove the stalks from squashes and cut in half (around the equator). Remove pips with
a spoon and cook in salt water till they are just tender, approx. 20 mins.
While the gems are cooking, make a white sauce. Melt the butter in a pan, add the flour
to make a paste. Cook for approx. 1 minute or until the paste becomes chaulky. Add the
milk and use a whisk to keep the sauce smooth as it thickens. Flavour to taste with
nutmeg, salt and pepper.
Drain water from the gems and remove most of the flesh from the hard shell. Place
hollowed shells on a lined baking tray. Add the mashed flesh of the squash and 2/3 of
the grated cheese to the white sauce mixture. Add the egg yolks gradually. Beat the egg
whites till stiff peaks form. Fold into mixture with a metal spoon. Scoop into hollowed
shells. Sprinkle the remaining cheese and breadcrumbs on top.
Bake for 30 minutes or until golden brown.
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