Rinse the Gem Squash Pumpkins briefly and then cut them in half. Place in a saucepan with the cut edge facing up. Pour in enough water that the cut edges are just above the water. Put a pinch of salt in the water and cook for about 20-25 minutes (as with potatoes, turn the heat down after the first boil and put the lid at an angle). Then just remove the seeds with a teaspoon. They should come off very easily.
Put a dollop of butter and a little salt in each half. Serve in the bowl as a side dish to potatoes and pan-fried meat.
Can also be pre-cooked and then put on the grill.
The taste is slightly nutty and quite creamy.
A real South African treat that is unfortunately not always available here.
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