Monsoon Coast

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.

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 TBL butter

1 medium onion, chopped

2-4 tsp Durban Curry (depending on desired heat)

2 cloves garlic, 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 TBL flour

2 TBL butter

3/4 cup milk

1/4 cup grated parmesan cheese

Pinch nutmeg

For Garnish

Scallions

Spices Used: Durban Curry
6-8 Servings
Instructions: 

1 – Put raisins and chopped apricots into a cup and cover with boiling water.
2 – 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.
3 – Heat butter in a fry pan and sauté onion over medium heat for 10 minutes until it begins to change colour.
4 – Add Durban curry and cook 1 minute.
5 – Stir in the garlic and cook for 1 minute.
6 – 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.
7 – Preheat oven to 375°F.
8 – 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.
9 – 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.
10 – Meanwhile, prepare Mornay sauce to top squashes.
11 – Melt butter in a small sauce pan.
12 – Add the flour. Whisk and cook over medium heat for 1-2 minutes.
13 – Add in the milk a bit at a time whisking continuously to combine.
14 – 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.
15 – 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.
16 – Let rest at room temperature for 10 minutes before serving with a side of Fragrant Rice and green vegetables.