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Home » All Recipes » Cheesy gem squash

Cheesy gem squash

Author: VJ Published : August 2023 Updated : August 2023 / Be the first to comment!

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This cheesy gem squash recipe is a great way to enjoy the freshness of these seasonal vegetables. The cheese really enhances the delicate flavour of the squash and elevates a rather bland vegetable into a delicious side dish to accompany your main of either roast beef, chicken or pork.

A spoonful of cheesy gem squash being lifted from a black serving dish.

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Table Of Contents
  1. What is a gem squash?
  2. Cheesy gem squash
  3. What you will need
  4. What to do
  5. Cheesy gem squash FAQ
  6. Save for later
  7. Other recipes
  8. The recipe
  9. Cheesy gem squash

What is a gem squash?

Gem squash is a variety of summer squash, about the size of a tennis ball. It has a tough green outer skin and soft inner flesh with a delicate flavour. Gem squash are normally grown in warmer countries (they are extremely popular in South Africa) but we have had great success growing them on the allotment in the UK.

When a gem squash is very young, the flesh is a very pale green colour and can be quite watery, but as it ages, the flesh changes colour to a dark yellow, almost orange colour, and becomes more fibrous.

4 halved gem squash - 2 pale green and 2 darker yellow.

I actually think that the yellower the flesh, the more flavour there is in the squash.

The seeds of a gem squash are normally removed before serving, either before or after cooking. However, with very young gem squash you can eat the seeds. In fact, if you pick a gem squash which is the size of a ping-pong ball you will find the skin is edible too.

One of the most popular ways of serving gem squash is to boil them, then sprinkle them with a pinch sugar and add a knob of butter to the cavity left by the seeds.

Cheesy gem squash

Gem squash can be eaten either steamed or boiled. In South Africa, halved gem squash are placed upside down in a potjie (a potjie -pronounced ‘poy-key’ – is a stew cooked in a 3-legged cauldron over an open fire) which enables the gems to absorb other flavours from the stew. You can also fill a gem squash with creamed sweetcorn, cover it with cheese and bake it in the oven. But that is a recipe for another day.

This recipe for gem squash with cheese is a simple recipe, but it tastes delicious. All you have to do is cook the gem squash, scoop out the flesh and mix it with cheese and butter before covering with more cheese and popping it under the grill until golden brown and bubbling. You could almost call it a cheesy gem squash casserole!

A dish of baked gem squash on a blue tablecloth next to 2 whole raw gem squash.

There are two main basic methods of cooking gem squash, and I’ll show you both of them below.

What you will need

Equipment

To make this cheesy gem squash recipe you will need a sharp knife, a chopping board and a spoon (to scoop the seeds out of the flesh). For grating the cheese you will need a cheese grater.

For cooking the gem squash you will need either a large dinner plate (for cooking the squash in the microwave) or a saucepan (for boiling the squash).

You will also need a casserole dish for baking the cheesy gem squash.

Ingredients

The recipe as written will serve 4 people. However, you can easily scale it to feed more.

**You can get the complete list of ingredients and full instructions for making cheesy gem squash on the printable recipe card at the end of this post**

Ingredients for cheesy gem squash.
These are the ingredients you will need for making cheesy gem squash.

Please note these ingredients are all approximate. The actual amounts will depend on the number of gem squash you are cooking. You will need one gem squash per person.

Gem squash – cut in half and seeds removed.

Butter – must be proper butter, not margarine. Unsalted is preferable because the gems will have been salted during the cooking process so you don’t want to introduce extra salt into the dish.

Cheese – grated cheddar or your favourite grated cheese that melts well.

Salt – to your own taste. I like to sprinkle a pinch of salt onto each gem squash half if I am cooking them in the microwave or add half a teaspoon of salt to the water when I am boiling them.

What to do

8 halves of gem squash with the seeds removed.

Cut the gem squash in half through the middle and use a tablespoon to scoop out the seeds. Discard the seeds.

8 gem squash halves placed cut side down on a white plate.

To cook the gem squash in the microwave – sprinkle the cut halves lightly with salt and arrange the halves upside down on a dinner plate. Microwave on high for 2 to 3 minutes (depending on the size of the gem squash) until the flesh can be pierced with a fork.

Gem squash halves in a pot of water.

To cook the gem squash in a saucepan – place the squash in a saucepan of lightly salted water. Bring to the boil and allow them to boil for 5 minutes or until the flesh can be pierced with a fork.

Cooked gem squash flesh removed from the outer skin and placed in a bowl.

Once you’ve cooked the gem squash, using either of the previous 2 methods, scoop the flesh of the gem squash into a serving dish.

Cheesy gem squash in a baking dish ready to go into the oven.

Stir in the butter and grated cheese and sprinkle extra grated cheese on top.

A dish of baked cheesy gem squash.

Bake in a preheated oven (200C/400F) for 10 minutes until the cheese is melted and golden.

Serve hot as a side dish with your favourite roast meat.

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Cheesy gem squash FAQ

Is a gem squash good for you?

Gem squash is low in saturated fat and cholesterol, but rich in beta-carotene and high in fibre. Gem squash is a good source of Vitamins A, C, K, and B6, and also contains magnesium, potassium and thiamin
Gems are also low in calories, making them ideal if you are watching your weight.

Is it safe to cook gem squash in the microwave?

Yes, it is perfectly safe to cook gem squash in the microwave, provided you cut them in half first. If you try to cook them whole, the internal pressure may build up inside the squash and cause them to explode.

Is this dish suitable for freezing?

I wouldn’t recommend freezing this dish due to the high water content of the gem squash. The squash will draw water on defrosting which will make it unappealing to eat.

Can I prepare it in advance?

Cheesy gem squash can be prepared in advance (up to the point before it goes into the oven) and stored in a covered container in the refrigerator for up to 3 days. Pop it into the oven and bake for 10 minutes to melt the cheese when you are ready to eat it
Likewise, leftovers can be stored in the refrigerator for up to 3 days and reheated in a saucepan on the stove or in the microwave.

Save for later

If you would like to try this cheesy gem squash recipe, why not save it to one of your Pinterest boards so you can find it easily? Just click on the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

Other recipes

If you enjoyed this recipe for cheesy gem squash, you may like to have a look at some of my other ways of preparing and serving vegetables:

  • Middle Eastern-style runner beans – tender runner beans cooked in spices with onions and tomatoes 
  • Green bean casserole – fresh green beans and sauteed mushrooms oven-baked in a creamy white sauce topped with cheese and crispy fried onions.
  • 10-minute pickled red onions – these easy pickled red onions are both sweet and tangy, making them a fantastic accompaniment to a cheese board or a ploughman’s platter
  • Boulangere potatoes – slices of creamy potatoes layered with buttery onions, topped with cheese, and baked in a tasty vegetable stock.
  • Glazed carrots (Vichy carrots)– sauteed fresh carrots glazed with brown sugar and butter.

The recipe

A spoonful of cheesy gem squash being lifted from a black serving dish.

Cheesy gem squash

This cheesy gem squash recipe is a great way to enjoy the freshness of these seasonal vegetables. The cheese really enhances the delicate flavour of the squash and elevates a rather bland vegetable into a delicious side dish to accompany your main of either roast beef, chicken or pork.
Recipe by: Veronica
Side Dish
South African
Calories 88
Prep 10 minutes minutes
Cook 10 minutes minutes
Total Time 20 minutes minutes
Servings: 4 people as a side dish
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5 from 1 vote

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Equipment

  • Sharp Knife
  • Chopping Board
  • Cheese grater
  • Saucepan
  • Casserole dish

Ingredients

  • 4 gem squash
  • ½ teaspoon salt or to your own taste
  • ½ ounce / 15 grams unsalted butter
  • 2 tablespoons / 15 grams grated cheese (for gem squash)
  • 2 tablespoons / 15 grams grated cheese (for topping)

Instructions

  • Rinse the outside of the gem squash and cut them in half around the middle.
    4 gem squash
  • Use a tablespoon to scoop out the seeds, and discard the seeds.
  • To cook the gem squash in the microwave – sprinkle the cut halves lightly with salt and arrange the halves upside down on a dinner plate. Microwave on high for 2 to 3 minutes (depending on the size of the gem squash) until the flesh can be pierced with a fork.
    ½ teaspoon salt
  • To cook the gem squash in a saucepan – place the squash in a saucepan of lightly salted water. Bring to the boil and allow them to boil for 5 minutes or until the flesh can be pierced with a fork.
    ½ teaspoon salt
  • Once you've cooked the gem squash, using either of the previous 2 methods, scoop the flesh of the gem squash into a serving dish.
  • Stir in the butter and grated cheese and sprinkle extra grated cheese on top.
    ½ ounce / 15 grams unsalted butter, 2 tablespoons / 15 grams grated cheese (for gem squash), 2 tablespoons / 15 grams grated cheese (for topping)
  • Bake in a preheated oven (200C/400F) for 10 minutes until the cheese is melted and golden.
  • Serve hot as a side dish with your favourite roast meat.

Notes

Please remember to cut the gem squash in half if you are cooking it in the microwave.  If you put a whole gem squash into the microwave it may explode.
This dish is not suitable for freezing.
Store leftovers in the refrigerator in a covered container for up to 3 days.
Nutrition is per serving, assuming this dish serves 4 people as a side.
 

Nutrition

Calories – 88kcal | Carbohydrates – 4.7g | Protein – 4.2g | Fat – 5.8g | Saturated Fat – 3.5g | Cholesterol – 16mg | Sodium – 361mg | Potassium – 268mg | Fiber – 0.4g | Sugar – 0.7g | Vitamin D – 3µg | Calcium – 55mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes, Sides and salad recipes

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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