I present to you my SECOND Ekadashi post for today:)
I love gem squash. My mum used to prepare it for us in winter when we were kids, with a touch of salt, pepper and a generous dollop of butter.
Many people aren’t aware that all types of squash are fine to eat on Ekadashi. Even more people doubt the light, fluffy taste of this yung squash.
Preperation time: 10 minutes
Cooking time: 12 minutes
6 gem squash halves
6 tsp butter
4 tbsp creme fraiche or sour cream
4 tbsp cheddar cheese
1 tbsp parmesan* cheese
1 tsp paprika
1 tsp black pepper
salt to taste
Steam the gem squash in the microwave for 5 minutes and the set aside.. Make sure you don’t over do it – we don’t want the skin to be all wrinkly and neither do we want the shape to deform. Place a teaspoon of butter in each half.
This is almost a 3 cheese squash bake! In a bowl, mix the remaining all the remaining ingredients.
Spoon the mixture into each half and sprinkle with a little extra cheddar cheese. Bake at 180 degrees for 7 minutes. For the next 3 minutes, switch the oven to “Grill” mode, so that the surface appears slightly crispy.
Remove from the oven and garnish with black pepper and some finely sliced fresh green chilli if you desire.
Dig in, and don’t be shy to scoop up the circumference of squash and mix it well with the rich, creamy centre;)