Norfolk Gem Squash Recipe
Norfolk gem squash with sage, cream and gruyère
Many Norfolks fruits and vegetables are so quick and easy to prepare and cook that they’re like natural “fast foods”. Baked potatoes (and baked apples), of course; also roasted vegetables, to which category belong these Norfolk gem squash. They’re ridiculously easy to cook with – you just scoop out the seeds, pop some flavourings into the cavity and then bake them. Then you can eat the squash as a first course with a spoon, just as you would with one of our Norfolk Free Range boiled egg, or serve with some rice, bread or Norfolk salad for a light meal. For a vegan version, use a soya cream such as Alpro, and Tofutti Cheddar-style soya cheese.
4 Norfolk gem squash
Salt and freshly ground black pepper
2 cloves garlic, crushed
4 tbsp double cream
55g Gruyère, grated
4 fresh Norfolk sage leaves, chopped
Preheat the oven to 180C/350F/gas mark 4. Slice off the tops the squash and reserve. Scoop out the seeds, then rub the insides of each squash with salt, pepper and garlic.
Stand the prepared squash in a casserole dish or baking tin, pour a tablespoonful of cream into each, then divide the cheese and sage between them, pressing it right down into the cavities.
Pop the reserved squash ‘lids’ back on top, then bake until the squashes are tender to the point of a knife – around 30-35 minutes. Don’t let them overcook or they might burst. Serve piping hot.
This is just one item in our box. Norfolk Gem Squash is now in our Norfolk Vegetable Boxes. and they are norfolk grown.
Order yours today www.norfolkinabox.co.uk
