Stuffed gem squash with sweet potato and red rice

Here’s a quick and easy recipe that you can make on a weeknight. It requires only a couple of minutes of prep time and a bit of time in the oven.  The result is delicious.

The top of the stuffed squash will develop a beautiful crispiness, while the filling will remain soft and tender. The flavors are sweet, nutty, herby and comforting.

I served these stuffed gem squash with a side of simple, lemony green salad and used a spoon to scoop out and enjoy the filling. The skin of the squash is a little too tough and leathery.

Stuffed gem squash with sweet potato and red rice

Serves 4 as a side


  • 2 gem squash, halved
  • 1 cup cooked red rice (or brown rice)
  • 1/3 of a small sweet potato, grated
  • 50g diced tempeh
  • 3 tablespoons of chestnut, fennel and onion chutney (or your favorite chutney) – I got this from Chestnut Brae on my recent holidays
  • 1 tsp chili paste or a pinch of chili flakes
  • freshly cracked pepper, to taste
  • fresh herbs to serve (I had fresh thyme)
  • tahini to serve


  1. Preheat the oven to 180C and line a tray with baking paper.
  2. Half the squash and remove the core (seeds).
  3. In a bowl, add the rice, grated sweet potato, tempeh, chutney, chili and pepper. Mix well by hand.
  4. Scoop the filling into the squash cavities. The filling should be just enough to fill all 4.
  5. Drizzle a bit of olive oil and bake for 40 minutes.
  6. To serve, drizzle a bit of tahini and top with fresh herbs.

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