Squash Recipes

Gem squash with a cheesy spicy sweetcorn filling

Prep time
10 mins
Cook time
10 mins
Total time
20 mins

This South African childhood favourite of gem squash filled with sweetcorn gets an adult twist with some spicy peri-peri sauce.
Author: Jeanne Horak-Druiff
Recipe type: Vegetable side
Cuisine: South African
Serves: 4 as a side


2 gem squash
2 large spring onions
1 large clove of garlic
2 tsp olive oil
1 x 400g tin of sweetcorn
1 tsp hot sauce of your choice (optional)
½ cup grated mature cheddar cheese


Slice the gem squash in half around their equators. If saving the seeds to plant, remove the seeds before cooking, otherwise go ahead and place them in a steamer over a pot of boiling water. Steam until a knife can pierce the flesh easily. Remove the seeds with a spoon if you have not already done so. Keep warm.
In the meantime, slice the spring onions into small rounds and crush the garlic. Heat the olive oil in a small pot and sautée until the spring onions are soft and translucent but not caramelised. Turn down the heat, add the sweetcorn and hot sauce, and heat through.
Place the gem squash cut side up on a baking sheet lined with aluminium foil. Fill each hollow where the seeds were with as much of the sweetcorn mix as will comfortably fit.
Divide the cheese among the four gem squash halves and sprinkle over the sweetcorn. Heat under a medium grill until the cheese begins to bubble and brown.

Recipe by EasyRecipe

Stuffed Pattypan Squash with Quinoa and Fresh Sweetcorn Recipe

This recipe comes from Ohmyveggies.com and serves 4. It takes about 1 hour between prep and cooking. The number of squashes will depend on their size, but will definitely make 2 good size ones.

Ingredients stuffed_pattypan_squash_with_quinoa_and_fresh_corn_recipe

veg oil

1 tbsp. olive oil

1 small onion, diced

1 garlic clove, minced

2 tsp. cumin

1/2 tsp. dried oregano

1 small tomato, diced

2 cobs of sweetcorn, kernels removed

1/2 cup vegetable stock

1 1/2 cups cooked quinoa (which is about 1/2 cup uncooked)

1 bell pepper, seeds removed and chopped

chilli pepper to taste

salt and pepper to taste

3/4 cup crumbled feta cheese

1/4 c. coarsely chopped coriander


Preheat oven to 350 degrees. Grease a 9 x 11 baking dish with oil.

First, hollow out your pattypan squash. Slice off the stem end, then scoop out most of the insides. You want about a quarter-inch shell remaining. Discard as many of the seeds as you can, but reserve 1/2 cup of chopped squash insides. Place the pattypan squash in the baking dish.

Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in cumin and oregano and cook 1 minute more. Add reserved squash insides, tomato, and sweetcorn and saute for 3 minutes, then stir in stock, quinoa,  pepper, and chilli. Continue to cook on medium-high heat until most of the liquid has evaporated. Remove from heat and stir in 1/2 cup of feta cheese and salt and pepper to taste.

Divide filling into pattypan squash. Pour 1/4 cup of water into bottom of baking dish, then cover dish with aluminum foil. Bake for 20 minutes or until squash is tender. Top with coriander and remaining feta before serving.

Winter Panzanella Recipe – By Carl Legge



300g old bread roughly broken into bite-sized pieces

Extra virgin olive oil

A small handful of freshly grated parmesan cheese or other hard cheese

Sea salt and ground black pepper to taste

Roast vegetables:

500g or so butternut squash or other winter squash or pumpkin, peeled

2 medium carrots, scrubbed, topped & tailed

6 or more cloves garlic, peeled and left whole or cut into chunks

1 or more red onion, peeled

Big handful mushrooms

Extra virgin olive oil

Red wine vinegar

A large pinch of chilli flakes

1 tbsp crushed coriander seeds

1 tbsp fennel seeds

1 tsp sea salt flakes

A good grind of black pepper


A big handful of winter salad leaves, cultivated or foraged, torn or shredded. I used chickweed

A quarter of a red cabbage, shredded finely

125g grilled halloumi cut into chunks.

Some pea shoots or fresh herbs to garnish


Red wine vinegar

Extra virgin olive oil

Sea salt and freshly ground black pepper



Pre-heat your oven to 180-200°C.

Pop the bread chunks into a bowl and pour over some of your olive oil, throw in the grated parmesan and season with a little salt & pepper. Mix well so the croutons are well coated. Add some more olive oil if you need it to coat the cubes well.

Cut the squash and carrots into bite sized pieces. Cut the onions into narrow wedges.

Pop the squash, carrots, garlic and mushrooms into a bowl. Glug over some olive oil and vinegar. Sprinkle over the chilli flakes and crushed seeds. Mix well so that the vegetables are well covered. Tip these vegetables onto a solid roasting tray and place in the oven for 20-40 minutes until the vegetables are just tender to the point of a knife.

Take out the roasted vegetables and put them to one side. Pop the croutons in the oven for 20 minutes or so until they are brown and crispy. You can turn off the oven after 10 minutes or so and let them cook in the residual heat of the oven.

Combine the roasted vegetables, croutons, salad leaves and shredded cabbage in a big bowl or server. Mix well and sprinkle over some red wine vinegar (about 30ml or to taste), glug over some olive oil to coat (and not drown) the ingredients. Season to taste with sea salt & freshly ground black pepper. Garnish with the halloumi chunks and pea shoots.

Serve and enjoy your feast.

PS: Carl Legge is Emily Devoto’s friend and credits for this recipe go to him. Carl is a smallholder in Wales. Here is a link to his blog: www.carllegge.com

Roast Squash with Cherry Tomatoes by Sarah

If you are lazy like me and hate peeling them which is hard and I always cut myself as a result… for small (gem in particular) squashes but will work with all, cut in half, scoop out seeds and fill hole with cherry tomatoes cut in half, lots of garlic chopped roughly, olive oil and seasoning. Roast on baking tray at 200ish for 1/2 to 1hour depending on size….for butternut best to cut in quarters lengthways because of size. Cut slice off bottom for better balancing in oven. (Thanks Sarah B.)

Butternut Squash & Goats Cheese

Try cutting sweet potato and butternut squash into smallish cubes, roast in a little oil for 40 mins approx then remove from oven and cool till warm, simply toss together with crumbled goats cheese and or pine nuts and broken walnuts and serve on bed of lettuce… mmmm. (Mark). (Add dressing if desired).

Creamy Rosemary and Butternut Squash Pasta by Sally-Ann

1 tbspn olive oil

25g/1 oz butter

700g/1lb 9oz butternut squash

4 sprigs fresh rosemary or 1/2 tspn dried (or Herbes de Provence)

175g/6oz chestnut mushrooms, sliced

300/10oz penne or rigatoni

250g tub mascarpone

Parmesan, grated, to serve

1. Preheat the oven to 200c/Gas6. Put the oil and butter in a roasting tine and put in the oven to heat. Meanwhile, peel the squash and cut into bite-size pieces. Toss it into the melted butter and oil, together with the rosemary, salt and pepper.

2. Roast the squash for 25 minutes, then stir in the mushrooms and return to the oven for 10 minutes. Meanwhile, cook the pasta.

3. Put the roasting tin with the squash mixture on the hob. Stir in a couple of tablespoons of the pasta cooking water, then stir in the mascarpone and heat through until bubbling. Drain the pasta and stir in, then taste and add more seasoning if necessary. Serve each portion sprinkled with freshly grated parmesan and watercress salad, if liked. (Thanks Sally-Ann)

Honey roast squash

The small squashes, e.g. butternut, can be baked. Preheat oven to 375 degrees. Cut squash in half with sharp knife and remove seeds. Baste the cut sides with melted butter and honey, and sprinkle on some salt and cinnamon (optional). Place in an oiled baking dish and bake for one to one and a half hours, pasting regularly with a butter and honey mixture. When the skin can be pierced with a cocktail stick it is cooked.

Roasted Squash by Sarah Bush

Hi Tony – re the squashes – simply cut them in halves or quarters if large, scoop out the seeds, place in baking dish or in foil, drizzle over olive oil and bake until soft – usually take about as long as a baked potato. You can’t overcook them as they are delicious mushy. This way you don’t have to skin them (which is a real pain). Cheers Sarah Bush

Squash Tea Cake – Sent by Emily Devoto

85 g butter, softened

200 g sugar (I used about 15% brown sugar)

2 eggs

375 g mashed, cooked butternut squash (less than half of a whole one; most easily prepared by halving the squash, peeling, and steaming)

225 g plain flour

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp ground cardamom (or substitute mixed spice or whatever mix of sweet spices you like really)

50 g chopped pecans or walnuts

50 g chopped dark chocolate

Preheat oven to 175oC (165oC fan).

Cream together butter and sugar until light and fluffy. Beat in eggs, then squash. Sift together remaining ingredients, except nuts and chocolate. Stir dry ingredients into squash mixture; now add the nuts and choc. Butter a loaf pan and pour in the batter. Let rest for 15 minutes. Bake for 1 hour or until a cocktail stick in the centre comes out clean. Keep loaf in pan for 10 min before turning out, and cool completely before slicing.