5 gem Squash - halved
2 cups punkin - peeled and cubed
1 small tin cream style sweet corn
1 tablespoon ghee (Clarified butter)
1 teaspoon Aromat (a South African Spice)
Boil squash in water until tender.
Cook the pumpkin with ghee (Clarified butter) until soft season with Aromat (a South African Spice).
Filling gems with sweet corn and pumpkin.
Sprinkle grated cheese
Bake on 180 deg for 20 minutes or until cheese melted.