Gem squashes with apple filling

Ingredients 6
Servings 6


  • 4
    medium-sized gem squashes, halved
  • 765
    pie apples
  • 50
    yellow sugar
  • 2
    ground cinnamon
  • 30
    margarine or butter
  • extra cinnamon and butter


Cook the squashes in salted water until soft. Remove the pips. Combine the pie apples, yellow sugar, cinnamon and margarine or butter in a saucepan. Heat slowly, stirring until the sugar has melted and most of the liquid has evaporated. Spoon the mixture into each gem squash half. Sprinkle with extra cinnamon and dot with butter. Serve hot.


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