Gem Squash Bobotie
This recipe combines two favourite South African things: our Durban Curry and Gem Squash; a small, hard skinned squash that many South Africans adore. Gem squash is mild in flavour and is usually boiled or steamed then served with butter or creamed corn. Bobotie is a South African dish similar to moussaka, where spiced ground meat is balanced with sweetness from a bit of fruit.In North Vancouver, African Breese gets a supply of Gem Squash in the fall. They will keep most of the winter so you can keep enjoying this dish.
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Ingredients
- 4 medium Gem squash (or substitute small Delicata squash)
- 2 tsp butter
- 2 tsp Brown Sugar
- Salt and pepper to taste
Squash Filling:
- 1/4 cup raisins
- 6 dried apricots chopped
- 1 tbsp butter
- 1 medium onion chopped
- 2-4 tsp Durban Curry (depending on desired heat)
- 2 garlic cloves crushed
- 1 slice stale bread torn into 1" pieces
- 1/4 cup milk
- 1 lb lean ground beef (or lamb)
- Salt and pepper to taste
- 4 bay leaves halved
Mornay Sauce to top:
- 2 tbsp flour
- 2 tbsp butter
- 3/4 cup milk
- 1/4 cup grated parmesan cheese
- Pinch nutmeg
For Garnish
- Scallions
Instructions
- Put raisins and chopped apricots into a cup and cover with boiling water.1/4 cup raisins, 6 dried apricots
- Prepare squash by removing stem and cutting in half around the middle. Scoop out the seeds with a spoon. Rub inside with a little butter or olive oil, brown sugar and salt & pepper. Set squash into a 9 x 13" baking pan.4 medium Gem squash, 2 tsp butter, 2 tsp Brown Sugar, Salt and pepper to taste
- Heat butter in a fry pan and sauté onion over medium heat for 10 minutes until it begins to change colour.1 tbsp butter, 1 medium onion
- Add Durban curry and cook 1 minute.2-4 tsp Durban Curry
- Stir in the garlic and cook for 1 minute.2 garlic cloves
- Drain the fruit reserving the water and adding it into the bottom of the baking dish where the squash is prepared. Add raisins and apricots to the onions along with a bit of salt. Stir to combine. Remove from heat.
- Preheat oven to 375°F.
- Put the milk in a large bowl and add the stale bread. After milk is absorbed mash the bread with a fork. Add the onion mixture, stir until well combined. Add the ground meat, salt and pepper to taste. Mix gently with a wooden spoon to combine, being careful not to over blend.1 slice stale bread, 1/4 cup milk, 1 lb lean ground beef, Salt and pepper to taste
- Divide the mixture into 8 portions and fill each of the squashes with a portion of the meat mixture. Insert half a bay leaf into the top of each. Cover tightly with aluminum foil. Bake at 375°F for 30 minutes.4 bay leaves
- Meanwhile, prepare Mornay sauce to top squashes.
- Melt butter in a small sauce pan.2 tbsp butter
- Add the flour. Whisk and cook over medium heat for 1-2 minutes.2 tbsp flour
- Add in the milk a bit at a time whisking continuously to combine.3/4 cup milk
- Once all the milk is incorporated, stir continuously until it begins to bubble then season with salt and pepper. Reduce heat to medium low and cook for another 5 minutes. Remove from heat, stir in grated parmesan cheese and a pinch of nutmeg. Stir until combined.1/4 cup grated parmesan cheese, Pinch nutmeg
- Remove baking dish from the oven and uncover. Top each squash with some of the sauce. Return to the oven and cook another 20-25 minutes until nice and golden. Put under the broiler for a minute if you want it more browned.
- Let rest at room temperature for 10 minutes before serving with a side of Fragrant Rice and green vegetables.Scallions
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