Gem

A small, round, hard-shelled squash which cooks up sweet and custardy. The flavor is somewhere between Delicata and a good, sweet Acorn squash. Productive vines fill with 4–5 inch diameter, deep green globes. Skin gets very hard when ripe and often develops a yellowish spot where it touches the soil. Pop the stem off and use a rag to keep the squash from rolling off a cutting board. Split fruits so the stem & blossom ends are on different halves. Scoop out seeds to make two bowls; then steam until tender. Delicious and unique, served in their owl serving bowls. Great with butter, and/or salt, pepper & fresh grated nutmeg! I've served this to many friends and family; they all raved about it! South African seed was given to me by a friend, Kirsten, years ago.