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| Servings: 10 portions


Very good with a barbecue, even some of our friends, who don’t eat vegetables, devour this.
Enough for 10 people, potatoes should be more than the gem squash.

  • 5 gem squash, halved and pitted
  • 7 large potatoes, peeled
  • salt water
  • 30 ml butter
  • ground black pepper and salt to taste
  • cayenne pepper to taste, optional
  • Cheddar cheese
  • paprika

Cook the halved gem squash in salted water until soft. Scoop out the cooked flesh but keep the shell.
Boil the potatoes in salted water until soft. Drain the water and mash the potatoes until fine.
Add the gem squash flesh to the potatoes and mix well.
Add the butter, ground black pepper, salt and cayenne pepper to taste and mix well.
Spoon the mixture back into the gem squash shells.
Sprinkle with cheddar cheese and paprika.
Bake the filled squash shells in a preheated oven at 180ºC until brown on top.

Recipe: Peggy Devine
Photo and note: Marlene Potgieter – I used matured Cheddar and also added extra cheese to the mixture before I filled the gem shells.

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