Baked kamokamo with corn and nduja

Photo: Simon Lambert
Photo: Simon Lambert
Kamokamo (kumikumi) is a variety of squash with hints of pumpkin and texture similar to a courgette. The texture loves to soak up flavour which means you can go subtle or hit it hard with robust flavours. 

Just a quick note on nduja, this wonderfully rich paste is made from Calabrian chillies and pork. It has a fiery flavour which blends perfectly with this dish. It can be bought  from specialty food stores and supermarkets.   

Serves 4

Prep time 20min

Cooking time 50min

Skill easy


1 (800g) kamokamo, cut in half lengthways, seeds removed

2 Tbsp olive oil

Sea salt and cracked pepper

1 onion, sliced

1 Tbsp nduja

2 cups corn (2 cobs) or frozen

2 Tbsp parsley, roughly chopped

40g feta cheese


Preheat the oven to 190°C.

Place the halves of kamokamo cut side up on a large piece of tinfoil.

Drizzle with a little olive oil and season.

Heat a frying pan over moderate heat, add 1 tablespoon of oil, add the sliced onion and cook for 3 minutes.

Add the nduja and fry with the onions for a couple of minutes. Remove from the heat and add the corn kernels.

Season with salt and cracked pepper, crumble in the feta cheese and parsley.

Spoon into the kamokamo.

Wrap the tinfoil loosely around the kamokamo, securing tightly.

Bake on a tray until the kamokamo is tender (40 minutes).

Serve with a good leafy salad.