Who doesn’t love some delicious sweet roasted gem squash with extra creamy corn filling coated with bubbling cheese!

Here’s a quick and easy recipe to try, the kids will love it!

  • 1 Gem Squash or any variety of small squash
  • Salt to taste
  • ½ Tsp freshly powdered black peppercorn
  • ½ Tbsp olive oil
  • 2 thinly sliced spring onions
  • 1 chopped/grated clove of garlic
  • 1 can of creamy sweetcorn
  • 1 Tsp peri peri sauce
  • 1/2 cup of cheddar cheese


  1. Wash and halve the squash
  2. Scoop out the seeds
  3. Pre-heat oven to 200 Deg C for 10 minutes. Drizzle half of the olive oil or rub in a little bit of olive oil so that oil slightly coats the squash
  4. Sprinkle salt and black pepper. Place the halves on a roasting pan and bake in oven for 15 minutes
  5. In a pan, heat oil sauté sliced spring onions
  6. Add garlic and sauté  for a few seconds
  7. Add corn kernels and sauté for 2-3 minutes
  8. Add black pepper powder and peri peri sauce
  9. Spoon this mixture into halved baked gem squash
  10. Top it with cheese dividing the filling and cheese between the two halves. Bake again at 200 Deg C for 6-7 minutes
  11. Serve hot with some roast chicken and roast potatoes

If you’d like to try something a little different, then instead of using cheddar cheese, use a different cheese instead – blue cheese or mozzarella