AAA Kitchen Recipes: Gem Squash (Pumpkin) Pie | 1Africa
Gem Squash Pie — Great recipe for pumpkin growers to have on hand. A very tasty way to make use of stringy pumpkin guts. More like a soufflé than a pie. Reminds me of Paula Deen's carrot soufflé. I mixed all of the ingredients in the food processor, then folded in the beaten egg by hand. The texture was light and the taste was sweet. Could use half as much sugar for a pumpkin side-dish instead of a dessert.
Gem squash 101: how to find them, how to grow them, how to eat them! - Cooksister | Food, Travel, Photography
Everything you ever needed to know about where to buy, how to grow. and how to cook gem squash, a favourite South African vegetable.
"Flan" de Auyama (West Indian Pumpkin Pudding)
'Flan' de Auyama Recipe (West Indian Pumpkin Pudding): it requires no fancy preparation or ingredients, and the most important thing: it tastes heavenly.
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Cooking & Baking Recipes | Pick n Pay Online Shopping
This Meat-free Monday, be a gem and help the planet. Have some squash stuffed with barley, feta and Moroccan spices! #meatfreemonday #dailydish #picknpay #freshliving
Stuffed gem squashes
Gem squashes are everywhere now and I just can't resist them because they are so cute. Their flesh is a little bit similar to courgettes and the taste is mild. Taste wise they might not be my absolute favourite squashes, as I prefer something more nutty, but they are very good for a change. I made again stuffed gem squashes as their shape is really suitable for good-looking stuffed squash halves (here's another stuffed gem squash recipe of mine). Pearled spelt based stuffing mix felt like…
A Peep into Africa | Drina Cabral Food Photographer Dubai | Eaternal Zest
Its funny how when I sit to write up a blog post I imagine a girlie narrator voice… you know like in the movies, with sighs, high-pitched expressions and vivid visuals of each word I type. But this isn’t a movie obviously, in fact these blog posts are the result of little voices in my …
Roasted Corn Pudding In Gem Squash
The couple of lil gem squashes from my most recent CSA share had been staring at me from across the kitchen table for a few days. They looked so diminutive and adorable but at the same time a little intimidating. Between the tough skin and their perfectly round shape, I was not sure I could cut them up without losing blood or finger. However, the promise of discovering another vegetable was too tempting so I finally tackle them today. Roasting is my standard preparation for winter squashes…