I love discovering seasonal produce that I’ve never seen before. I grew up in England so some of the New Zealand varieties I had never tasted before, kumara and feijoa being among some of them.
I was stoked to find these gem squash, which are grown in NZ but actually originate from Southern USA / Mexico and are commonly served in South Africa too. I had never tried these before either. So I set about experimenting with them for dinner!
I cut the squash in two, scooped out the seeds and put duck fat, herbs and salt all over the insides (photo: before it went into oven). Roasted for 20 mins at 160 degrees, or until golden brown. If some of the water releases inside the squash while you’re baking and starts to accumulate, just tip it off.
As the squash was baking, I cooked up some lamb mince just like you would for a bolognaise sauce, with onions, mushrooms, cumin, herbs and whole tomatoes (blended). I made the mince for Nathan and I quite spicy by adding fresh chilli and jalapeno peppers, which tasted yum.
As I’m undertaking Whole30 this month, I thought I’d have a go at making some dairy-free sour cream. So I made this one up by blending all the following together (tasted great on top of the spicy mince!):
- Half small lemon, squeezed.
- 1/3 of an avocado.
- 1/3 cup of coconut cream.
- 1t apple cider vinegar.
- 1t of garlic powder.
- 0.5t of salt.
Then to make it fun for the kids, I made a sail using a cocktail skewer and some fresh basil from our garden. They loved it and enjoyed this dinner, one we’ll definitely do again.