Oven roasted gem squash is stirred through ostrich mince stewed with tomato passata & Cajun spices, before being stuffed back into its little gem squash bowls and crowned with crunchy chickpeas. Sided with a fresh cucumber & Danish-style feta salad, and garnished with a scattering of toasted pumpkin seeds. It’s classy comfort food, Chef!
Ostrich Mince-filled Gem Squash
Ostrich Mince-filled Gem Squash
with a Danish-style feta & cucumber salad
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chickpeas
- Cucumber
- Danish-style Feta
- Free-range Ostrich Mince
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Green Leaves
- NOMU Cajun Rub
- Onion
- Onions
- Ostrich
- Pumpkin Seeds
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
GEMS IN THE OVEN
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. Place the drained Chickpeas into a bowl and toss with a drizzle of oil and seasoning. Set aside.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Add the NOMU rub and fry until browned, 3-4 minutes (shifting occasionally). Pour in the tomato passata and 150ml of water. Simmer until the sauce has reduced and thickened, 8-10 minutes (shifting occasionally). Stir through a sweetener and seasoning. Remove from the heat, cover, and set aside.
GOLDEN Chickpeas
When the gem squash reaches the halfway mark, remove the tray from the oven, pop a small knob of butter into each half, and scatter the dressed Chickpeas over the open space of the tray. Return to the oven for the remaining time.
QUICK SALAD
In a salad bowl, toss together the shredded green leaves, the Cucumber matchsticks, the drained feta, ½ the toasted pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside.
FINAL TOUCHES
When the roast is done, scoop the cooked gem squash flesh & Chickpeas into the pan with the saucy ostrich, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the ostrich & gem squash mixture. Return to the oven to heat through, 5 minutes.
DELISH DINNER
Plate up the filled gem squash shells and serve the Cucumber & feta salad alongside. Serve any remaining filling on the side. Scatter over the remaining pumpkin seeds. Amazing, Chef!
GEMS IN THE OVEN
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. Place the drained Chickpeas into a bowl and toss with a drizzle of oil and seasoning. Set aside.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Add the NOMU rub and fry until browned, 4-5 minutes (shifting occasionally). Pour in the tomato passata and 300ml of water. Simmer until the sauce has reduced and thickened, 8-10 minutes (shifting occasionally). Stir through a sweetener and seasoning. Remove from the heat, cover, and set aside.
GOLDEN Chickpeas
When the gem squash reaches the halfway mark, remove the tray from the oven, pop a small knob of butter into each half, and scatter the dressed Chickpeas over the open space of the tray. Return to the oven for the remaining time.
QUICK SALAD
In a salad bowl, toss together the shredded green leaves, the Cucumber matchsticks, the drained feta, ½ the toasted pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside.
FINAL TOUCHES
When the roast is done, scoop the cooked gem squash flesh & Chickpeas into the pan with the saucy ostrich, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the ostrich & gem squash mixture. Return to the oven to heat through, 5 minutes.
DELISH DINNER
Plate up the filled gem squash shells and serve the Cucumber & feta salad alongside. Serve any remaining filling on the side. Scatter over the remaining pumpkin seeds. Amazing, Chef!
GEMS IN THE OVEN
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. Place the drained Chickpeas into a bowl and toss with a drizzle of oil and seasoning. Set aside.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Add the NOMU rub and fry until browned, 4-5 minutes (shifting occasionally). Pour in the tomato passata and 450ml of water. Simmer until the sauce has reduced and thickened, 12-15 minutes (shifting occasionally). Stir through a sweetener and seasoning. Remove from the heat, cover, and set aside.
GOLDEN Chickpeas
When the gem squash reaches the halfway mark, remove the tray from the oven, pop a small knob of butter into each half, and scatter the dressed Chickpeas over the open space of the tray. Return to the oven for the remaining time.
QUICK SALAD
In a salad bowl, toss together the shredded green leaves, the Cucumber matchsticks, the drained feta, ½ the toasted pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside.
FINAL TOUCHES
When the roast is done, scoop the cooked gem squash flesh & Chickpeas into the pan with the saucy ostrich, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the ostrich & gem squash mixture. Return to the oven to heat through, 5 minutes.
DELISH DINNER
Plate up the filled gem squash shells and serve the Cucumber & feta salad alongside. Serve any remaining filling on the side. Scatter over the remaining pumpkin seeds. Amazing, Chef!
GEMS IN THE OVEN
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. Place the drained Chickpeas into a bowl and toss with a drizzle of oil and seasoning. Set aside.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Add the NOMU rub and fry until browned, 5-6 minutes (shifting occasionally). Pour in the tomato passata and 600ml of water. Simmer until the sauce has reduced and thickened, 12-15 minutes (shifting occasionally). Stir through a sweetener and seasoning. Remove from the heat, cover, and set aside.
GOLDEN Chickpeas
When the gem squash reaches the halfway mark, remove the tray from the oven, pop a small knob of butter into each half, and scatter the dressed Chickpeas over the open space of the tray. Return to the oven for the remaining time.
QUICK SALAD
In a salad bowl, toss together the shredded green leaves, the Cucumber matchsticks, the drained feta, ½ the toasted pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside.
FINAL TOUCHES
When the roast is done, scoop the cooked gem squash flesh & Chickpeas into the pan with the saucy ostrich, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the ostrich & gem squash mixture. Return to the oven to heat through, 5 minutes.
DELISH DINNER
Plate up the filled gem squash shells and serve the Cucumber & feta salad alongside. Serve any remaining filling on the side. Scatter over the remaining pumpkin seeds. Amazing, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich Mince-filled Gem Squash?
The preparation time for Ostrich Mince-filled Gem Squash with a Danish-style feta & cucumber salad is between 30 and 45 minutes.
What is the total time required to make Ostrich Mince-filled Gem Squash with a Danish-style feta & cucumber salad?
The total time required to make Ostrich Mince-filled Gem Squash with a Danish-style feta & cucumber salad is between 45 and 60 minutes.
How many servings does Ostrich Mince-filled Gem Squash provide?
4 servings
What are the main ingredients in Ostrich Mince-filled Gem Squash?
Chickpeas, Cucumber, Danish-style Feta, Free-range Ostrich Mince, Garlic Clove, Garlic Cloves, Gem Squash, Green Leaves, NOMU Cajun Rub, Onion, Onions, Ostrich, Pumpkin Seeds, Tomato Passata
What is the nutritional information of Ostrich Mince-filled Gem Squash?
Calories: 851, Carbs: 69 grams, Fat: grams, Protein: 56.6 grams, Sugar: 21.8 grams, Salt: 1008 grams
How do I prepare Ostrich Mince-filled Gem Squash?
DELISH DINNER: Plate up the filled gem squash shells and serve the cucumber & feta salad alongside. Serve any remaining filling on the side. Scatter over the remaining pumpkin seeds. Amazing, Chef! GOLDEN CHICKPEAS: When the gem squash reaches the halfway mark, remove the tray from the oven, pop a small knob of butter into each half, and scatter the dressed chickpeas over the open space of the tray. Return to the oven for the remaining time. TOASTED SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. QUICK SALAD: In a salad bowl, toss together the shredded green leaves, the cucumber matchsticks, the drained feta, ½ the toasted pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside. FINAL TOUCHES: When the roast is done, scoop the cooked gem squash flesh & chickpeas into the pan with the saucy ostrich, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the ostrich & gem squash mixture. Return to the oven to heat through, 5 minutes. GEMS IN THE OVEN: Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. Place the drained chickpeas into a bowl and toss with a drizzle of oil and seasoning. Set aside. SAUCY MINCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Add the NOMU rub and fry until browned, 4-5 minutes (shifting occasionally). Pour in the tomato passata and 300ml of water. Simmer until the sauce has reduced and thickened, 8-10 minutes (shifting occasionally). Stir through a sweetener and seasoning. Remove from the heat, cover, and set aside.
What should be prepared from my kitchen to make Ostrich Mince-filled Gem Squash?
Chickpeas, Cucumber, Danish-style Feta, Free-range Ostrich Mince, Garlic Clove, Garlic Cloves, Gem Squash, Green Leaves, NOMU Cajun Rub, Onion, Onions, Ostrich, Pumpkin Seeds, Tomato Passata
How many calories does Ostrich Mince-filled Gem Squash have?
851 calories
How much fat content does Ostrich Mince-filled Gem Squash have?
grams
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