Gem squash
Posted by Fiona Nevile in Vegetables | 84 comments
“We’re going to have a gem squash for supper tonight.”
I produced the dinky vegetable for Danny to see.
“How do you cook it?”
“Prick the skin in a few places and simmer for 20 minutes. Cut it in half and serve with lashings of butter and ground black pepper.”
“So it’s tasteless then?”
I knew that I would have a bit of a fight on my hands to get him to taste the squash. So I thought up a delicious supper menu that would allow the squash to be slipped surreptitiously under the blanket, so to speak.
I went up to the Rat Room and announced the menu to Danny.
“Lamb cutlets, flash fried in bacon fat with tarragon, cardamom, allspice and white wine. Individual ramekins of creamed potato with a parmesan topping, Lightly mashed flageolets with creme fraiche and Tabasco and scattered with crisp, streaky bacon. And squash.”
He heroically waved the squash through. Who wouldn’t on a Wednesday evening?
The asparagus steamer was handy for simmering the squash (I knew that it would be useful outside the asparagus season). I sliced it in two when the rest of the meal was ready and had a teeny taste before D rumbled downstairs. It was sweet and tasty. Delicious.
Danny’s fork hovered over the plate. Would he eat the best or worst bit first? He bravely scooped out some gem squash and tasted it.
“This is the first time in my life that I have enjoyed a squash. How much do they cost? I must look out for them in the remaindered bin at Waitrose.”
A good move as they have a long shelf life. However, the fresher they are the better. Gem squash are a delicacy.
Leave a reply
Hi David, I too had bought four squashes from the Satooz website. Very tasty and we kept the seeds of which we have planted some. The other seeds we bought at the same time as the squashes were from an Italian supplier. They were called Gem Squash and we have harvested some but they are courgettes for sure, albeit a round variety twice as big as a Gem squash. I like you, am waitng to see what the scooped out seeds turn out like. Trouble is we may have left it a bit late putting them in. Time will tell. I may still take up your offer of a few seeds.
Thanks
Kevin.
Hi Kevin, I live in Melbourne and managed to buy some gemsquash at the local South African Shop – www.thesouthafricanshop.com.au – I understand they are being cultivated in Queensland and trucked down. Not cheap, and a bit stringly, but we scooped out the seeds before cooking them and I’ve now got some lovely healthy plants growing in my veggie patch. I’ll post a blog once I get fruit – and if you want me to send you some seeds I can do that. Should be about two months away from mature plants.
Gary from Yeppoon, where did you get the seeds for Gem Squash as the growers use a hybrid. I would be interested to hear from people if the seeds came true to source. We can’t import anything here in Australia without going through AQUIS (Quarantine)otherwise my Dad in Bulawayo would send me the seeds. I am growing some Italian seeds here in Canberra but so far the fruit is bigger than was expected although it looks right. Don’t tell Mom but my old cookboy on the railways got me hooked the way he made them melt in your mouth. Cheers. Kev.
Gary from Yeppoon again. Tried them steamed and seasoned. They were OK. The next time, I cut the tops out, scoped out the seeds & pulp, parboiled them for a few minutes (You could do that in the microwave.) and stuffed them with a precooked mince, rice, onion, garlic, herbs, etc mixture similar to what you use for capsicum, poured over a thick tomato sauce and baked them for 30 – 40 minutes. They were delicious, even the one I ate cold for lunch the next day. I’ve kept the seeds and will be growing more. Cheers
As an ex-Rhodesian, ex-South African I really miss Gem Squash and have been quite successful at growing them here in the UK. I find a good way to cook them is to cut them in half and scoop out the seeds, then pop them in the microwave for maybe 5 minutes – depends on how many you are cooking. They are delicious mashed up with butter, or you can fill the centres with grated cheese and pop the cooked halvesthem in the oven for a few minutes.
Hi from Yeppoon, Queensland, Australia. I’m about to cook my 1st Gem Squash as a side to roast pork. I’ve now got some ideas as to how to do that. I’ve been given some by our son’s South African in-laws who’ve been living here for about 30 years. I think I’m just going to steam them, (I’ve already cut them in half) and season the flesh with butter/sour cream, salt & pepper. We need to taste them. Hopefully I’ll post a positive result. I’ve got a few, so I’ll try a few recipes. Wish me luck.
I live in Germany and haven’t had gem squash for 8 years now. If anyone knows where I can get some, even to import, please let me know. (sorry, I don’t do seeds)
@Pat: that is also my recipe. I also sometime do a little baby marrow & tomato mix inside with cheese on the top.
Just been back home (SA) and brought some gem squash back for my french partner to try and he loved them. Where can I find them…looked in the supermarkets but no luck! Any suggestions?
Hi Cheryl
Apologies I somehow missed your comment.
I am growing gem squash this year. Apparently they need a lot of room and rich compost. Mine are growing in massive pots (small dustbins) on a mixture of kitchen vegetable compost and ordinary garden compost.
My first year growing them so I’ve no more information.
Hi Justin
That sounds like a scrummy recipe. Thank you so much for sharing!
Hi Pat
I am a South African in UK. Just planted my own gem seeds I bought at the local garden centre. Hope to be enjoying gemmies in autumn. Try to boil (Cut in half and remove seeds)in water and then have sweet corn as a centre stuffing. Boil gem first and then add the sweet corn (tinned) before serving. To enhance dish sprinkle cheese over the top and pop under the grill to melt cheese just before serving.
|Enjoy.