Instructions: Prick gem squash once or twice with a knife or fork and put into a pot. Boil for 7 minutes or until soft. When softish, remove from water and allow to cool slightly.

Cut in half and scoop out pips with either a teaspoon or dessert spoon. Scoop out the flesh and season with nutmeg and a little butter, and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.