These are my favorite Cucuzza recipes:
New Orleans Style Cucuzza Casserole
Peel and chunk the vegetable, and boil in salted water until soft. Drain very well.
In a big, heavy bottomed skillet with sufficient oil, fry some onions, garlic, bell peppers, celery.
Add the cooked cucuzza.
Add some Cajun blend seasoning. (I prefer Tony Chacheres)
Add a 1/2 pound of raw peeled shrimp* and stir it around until the shrimp turned pink.
Mix in two cups of Italian Seasoned breadcrumbs and a cup of grated Parmesan cheese.
Put in a greased casserole, top with more breadcrumbs, Parmesan cheese, dot with butter and bake until the top is lightly brown.
*Ham or sausage can be substituted for the shrimp.
To Fry Small Cucuzzas:
Peel squash and cut into French fry potato shapes.
Dip into mixture of beaten egg and milk and roll in mixture of fish fry and flour.
Fry until golden brown, being careful not to over cook.
To Stew:
Peel approximately 2 pounds of Cucuzza squash and dice into 1/2 inch cubes.
In oiled skillet , combine small chopped onions, 1 clove chopped garlic, saut 2 minutes.
Add 15 ounces of can stewed tomatoes and summer 4 minutes.
Add Cucuzza squash and cook till tender. (approximately 30 min.).
Season to taste. Serve plain over thin spaghetti.
You can also add your favorite meat.
To Stuff:
Cut length wise in middle and scoop out seeds and center of squash.
Fill with your favorite meat and rice stuffing.
Top with stewed tomatoes and season to taste.
Bake in covered casserole approximately 45 min.
I can't wait until all the girls start laying. I already have enough people interested in buying eggs that I won't be able to fill all of the orders. We had only planned to use them ourselves and give away the rest, but the little extra income will help with the cost of the feed.
