CHEESY GARLIC AND JALAPEÑO GEM SQUASH

Squeeze it in

My family doesn’t love gem squash, but they love these ones. Minus the jalapeño for the little ones, of course.

Ingredients

(serves 6)

3 large gem squash, halved and seeded

2 tablespoons garlic butter 2 thick smoked pork rashers, chopped

2 pickled jalapeños, chopped (or to taste)

200 ml heated instant cheese sauce (I use the one from Woolies)

½ cup coarse breadcrumbs

Here’s how

1 Cook the gem squash in salted water until soft. Carefully remove them from the water and dot each steaming half with garlic butter.

2Fry the chopped rashers in a pan until nice and crisp. Remove and fry the breadcrumbs in the same fat until crisp.

3 Fill the hot gem squash with the cheese sauce and jalapeños, sprinkle over the bacon, and top it off with breadcrumbs. Serve the gems just like that or heat everything together in a black potjie (or directly over the coals). It’s delicious to mix everything inside the peel of the squash with a spoon and then tuck in.

Drive & Camp says You can make your own cheese sauce, but the convenience of ready-made sauce means a lot less dishes to wash up at the camp.