Lentil Bobotie-Stuffed Gem Squash
Sweet, tender gem squash filled with fragrant Cape-inspired lentils, finished with a golden, gently spiced bobotie custard.
A vegetarian take on two South African favourites: gem squash and bobotie. The squash is roasted until tender, then filled with a savoury mixture of lentils, curry spices, ginger, garlic, dried fruit and a little apricot chutney. A traditional-style egg custard is poured over the top before everything is baked until golden. The lentils bring plant-based protein, fibre, iron and folate, while the gem squash adds natural sweetness. It's comforting enough to serve as a main course, particularly alongside yellow rice and a fresh tomato sambal or cucumber salad.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Roast the gem squash
Brush the cut sides of the squash with olive oil and season lightly with salt. Place cut-side down on a baking tray and roast for 20–25 minutes, until just tender. They should still be firm enough to hold their shape during the second bake.
- 2
Start the bobotie filling
While the squash roasts, heat the olive oil in a frying pan over medium heat. Add the onion and cook for about 5 minutes until softened.
- 3
Stir in the garlic, ginger and grated carrot and cook for another 2–3 minutes.
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Ivana Sanshia’s note
Bobotie is one of those dishes where the balance of sweet, savoury and gently spiced flavours makes all the difference. I love the idea of serving that familiar filling inside gem squash, another ingredient I grew up with. The squash becomes tender and naturally sweet in the oven, the lentils soak up all those lovely spices, and the golden custard gives the dish its unmistakable bobotie character. This isn't meant to replace traditional bobotie. It's simply another way to enjoy those flavours.
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