Gem squash two ways

06 Sep 2021
Stuffed gem squash

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at Follow him on instagram: @vegantantrem.



This little squash takes after its name and is a real little Gem. The classic preparation is boiled and served with butter, salt and pepper. To take it to another level, it can be stuffed with Vegan mince, topped with cheese and baked. The results are one of my favourite meals ever.




6 Gem Squash – halved, and seeds removed

½ Red Onion

200g Plant Based Mince of choice – I use Vivera

1 Clove Garlic – minced

1 tsp Sweet Smoked Paprika

1 tsp Light Soy Sauce

½ tsp Liquid Smoke – optional

80g Passata 

Salt and Pepper to season

Vegan Cheese – Grated Sheese Mild Cheddar



Cooked gem squash

Bring a large pot of salted water to the boil.

Add the squash to the pot, cover with lid and boil for 10 – 12 minutes.

Drain and serve with a knob of butter, salt and pepper. 


Alternatively, place the drained squash on a baking tray.

Preheat the oven to 200C

Heat a small frying pan, add the oil and onion with a pinch of salt.

Sauté the onion until soft, then add the garlic and smoked paprika and cook until aromatic.

Add the mince, soy sauce and liquid smoke and sauté for 7 minutes.

Add the Passata and mix through, taste and season as preferred.

Fill the squash with the mince, top with the cheese and bake for 10 minutes.

Recipe type: