GEMS AND MASH POTATO
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
butter
ground black pepper to taste
red pepper to taste
salt to taste
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 gems squash flesh to the potatoes and mix well.
Add a large spoonful of butter, ground black pepper, red pepper and salt 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 the oven at 180ºC until brown on top.
Recipe: Peggy Devine
ground black pepper to taste
red pepper to taste
salt to taste
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 gems squash flesh to the potatoes and mix well.
Add a large spoonful of butter, ground black pepper, red pepper and salt 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 the 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.
Done