Season: Autumn 

Buttered Gem Squash


1/2 Gem Squash per person

15g butter per person

Pinch salt


  1. Chop the gem squash in half.
  2. Remove the stalk and use a dessert spoon to scoop out all the seeds.  If you leave them in, the squash can taste bitter.
  3. Put the two halves of the squash back together and wrap loosely in foil.  Make sure you are allowing any steam to escape, but not letting the juices leak.
  4. Bake at 180 degrees C for about half an hour, or until the orange squash flesh is soft.
  5. Allow the squash to cool until it is safe to handle using a tea towel.
  6. Use a dessert spoon to scoop out the flesh into a bowl.
  7. Add the butter and the salt and mix well.
  8. For an impressive serving effect, you can use the hardened squash shells to serve.