Gem squash halves filled with savoury mince are honest South African home cooking, and this version tops them with LANCEWOOD Sauce Delight® Cheese Sauce and LANCEWOOD® Cheddar for a dinner that looks like more effort than it is.
The squash itself stays mild and slightly sweet, a gentle backdrop for a well-seasoned beef mince filling, while the cheese sauce and cheddar melt over the top into something genuinely indulgent. Each half becomes its own little serving, no dishing up required.
It turns a humble vegetable into the main event, familiar enough for a Tuesday night but generous enough to serve when family comes round.
Place the halves upside down on a microwavable plate with 30ml of water and microwave on high for 12 to 15 minutes, rather than cooking them in the oven.
Yes, the mince filling can be made ahead and refrigerated, then spooned into the squash and topped with cheese just before baking.
Gem squash is a small, round South African squash with a mild flavour, usually halved, deseeded and cooked until tender before being filled or served with butter.
Yes, the same halved and cooked squash works with other fillings, though this recipe is built specifically around the beef mince, cheese sauce and cheddar combination.
4 gem squashes, halved
pips removed & cooked
15 ml oil
1 onion, chopped
1 clove garlic, crushed
2 carrots, finely grated
500 g lean mince
75 ml tomato paste
125 ml beef stock
15 ml mixed herbs
salt & freshly ground black pepper to taste
30 ml fresh parsley, chopped
To serve:
125 ml LANCEWOOD® Cheddar, grated
250 ml LANCEWOOD Sauce Delight® Cheese Sauce
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