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!
Chickpea & Ostrich Mince Gem Squash
Chickpea & Ostrich Mince 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 Medium
- 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 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. 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 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. 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 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. 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 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. Scatter over the remaining pumpkin seeds. Amazing, Chef!
Frequently Asked Questions
What is the preparation time for Chickpea & Ostrich Mince Gem Squash?
The preparation time for Chickpea & Ostrich Mince Gem Squash with a Danish-style feta & cucumber salad is between 30 and 45 minutes.
What is the total time required to make Chickpea & Ostrich Mince Gem Squash with a Danish-style feta & cucumber salad?
The total time required to make Chickpea & Ostrich Mince Gem Squash with a Danish-style feta & cucumber salad is between 45 and 60 minutes.
How many servings does Chickpea & Ostrich Mince Gem Squash provide?
4 servings
What are the main ingredients in Chickpea & Ostrich Mince Gem Squash?
Chickpeas, Cucumber, Danish-style Feta, Free-range Ostrich Mince, Garlic Clove, Garlic Cloves, Gem Squash, Green Leaves, NOMU Cajun Rub, Onion Medium, Ostrich, Pumpkin Seeds, Tomato Passata
What is the nutritional information of Chickpea & Ostrich Mince Gem Squash?
Calories: 828, Carbs: 64 grams, Fat: grams, Protein: 56.4 grams, Sugar: 21.2 grams, Salt: 1003 grams
How do I prepare Chickpea & Ostrich Mince Gem Squash?
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 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. 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. 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.
What should be prepared from my kitchen to make Chickpea & Ostrich Mince Gem Squash?
Chickpeas, Cucumber, Danish-style Feta, Free-range Ostrich Mince, Garlic Clove, Garlic Cloves, Gem Squash, Green Leaves, NOMU Cajun Rub, Onion Medium, Ostrich, Pumpkin Seeds, Tomato Passata
How many calories does Chickpea & Ostrich Mince Gem Squash have?
828 calories
How much fat content does Chickpea & Ostrich Mince Gem Squash have?
grams
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