Fragrant Stuffed gem squash



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 6-8 medium-sized gem squash, cut lengthways with seeds removed
  • 2 1/2 cups cooked bulgar wheat and quinoa
  • 1/3 cup cranberries
  • 1/3 cup sun-dried tomato pesto
  • Olive oil
  • 1 tsp ground oregano
  • 1 tsp ground cumin
  • 1 tbsp lemon zest
  • 1-2 tbsp lemon juice
  • 1-2 tbsp honey
  • Garlic salt to taste
    Honey butter
  • 1/3 cup vegan butter
  • 1/4 cup honey
  • 1/4 tsp dried chilli
  • Vegan feta
  • pomegranate seeds
  • Fresh thyme
  • Fresh mint
  • Toasted pumpkin seeds
  • Toasted walnuts
    Serve with
  • Cooked or roasted beets


1.Preheat the oven to 180 Degrees Celsius.
2. Slice the gem squash and remove the seeds, place in a pot with water, and sprinkle with salt.Steam until soft, remove from the water, and set aside.
3. For the filling, cook the bulgar wheat according to the packet instructions. I like to cover the bulgarwheat in boiling water with some salt and butter until puffed up and cook it for another3-5 minutes.
4. Mix the bulgar wheat with the pesto, ground cumin, oregano, 1-2 tbsp olive oil, cranberries,and garlic salt to taste and set aside to marinate.
5. Melt the honey butter ingredients together.
6. Brush the gem squash with the honey butter and bake for 10-15 minutes until jammy and golden, add 1-2 tbsp of the bulgar wheat filling and bake for another 5 minutes before servingon the Le Creuset Cerise serving platter with the desired toppings like the vegan feta, toasted seeds, toasted crushed walnuts, pomegranate jewels, fresh thyme, mint and a drizzle of morehoney on top.