Gem Squash & Cheesy Spicy Creamed Sweetcorn Filling

INGREDIENTS

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

METHOD

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 sautee until the spring onions are soft
and translucent but not caramelised. Turn down the
heat, add the creamed 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.

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