A small, round summer squash with dark green skin and pale, mildly sweet flesh, especially popular in South African cooking. It is a distinct round cultivar of the same species as zucchini, but should not be confused with baby marrow, the South African name for zucchini or courgette, which is a longer, cylindrical vegetable. Gem squash is usually halved or quartered and steamed, boiled, or roasted until tender, then served with butter and black pepper, or hollowed out and stuffed with rice, meat, or cheese. The skin is edible once cooked, and the mild flesh takes well to garlic, onion, thyme, and paprika.