This may sound super simple, but it is truly delicious! The nutty sweet flavour of the squash pairs perfectly with the salty cheese, sweet corn and curly parsley. Perfect as a main dish or as a side. The squash has VERY hard skin, so don't bother trying to peel it. Just cook using its very own serving dish!
*Please be careful cutting these squash, they have very tough skin! If you are finding it too tough to cut, another option is to boil them whole. Once cooked, cut in half and serve with fresh butter or creamed corn.
- Zimbabwe Squash
- Frozen corn
- Cheese of your choice (grated)
- Parsley (chopped)
- Salt & Pepper
- Preheat the oven to 180oC. Meanwhile, cut the squash in half and scoop out the seeds.
- Spoon some frozen corn into each side (no need to thaw the corn) and season with S&P. Top with shredded cheese, chopped parsley & a bit more pepper.
- Roast until the squash is tender when pierced with a knife and the cheese is bubbling and browned. Cooking times will vary, but a small squash may be done in around 25 minutes, whereas a large one may take 45 mins.