Gem Squash

[Saffer]

For those of you who are familiar with gems - they are thriving here in France

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Yummy - happy days!

Saffer

[janto]

so how dose one cook gems then please

[Saffer]

When young, cut in half & boil in a little water for about 15min. Prick with a skewer to check if tender. Leave to drain for a few minutes, like corguette. Eat the whole thing - pips, flesh & skin. When older, flesh is yellow & more fibrous (will keep for months - like pumpkin) cook the same way but scrape out the flesh from the skin & don't eat the pips (keep for next year's crop). I usually remove the pips before I cook when they are older. Serve with a dob or butter, salt & pepper - delicious!