This was our first year growing Cucuzza squash, and let's just say, they really like it here.
You might have seen how to take care of a few from our Italian Cucuzza Soup recipe, but we still needed to cook up about ....mmm...20 more. I made about 6 batches of this curry and froze it for the winter. It is creamy, warming and totally delicious. Serve it up with some jasmine rice or chapatis for a great meal.
- 1 Cucuzza squash ( skinned, seeded and cut into 1/2" cubes)
- 1-2 medium tomatoes
- 1 onion diced
- 1 TBSP Turmeric powder
- 1 TBSP Cumin powder
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- coconut oil
- 1 thai chili or serrano pepper
- handful of thai basil
- 1 can of coconut milk
- Himalayan salt
- Heat 2 TBSP of coconut oil in a large pan with mustard and cumin seeds. Heat until the seeds stop popping (you may want to cover the pan while the sputtering happens).
- Add the onions and cook for a few minutes till they brown. Throw in the turmeric and cumin ( I usually am pretty liberal with my seasonings here so season to taste).
- Add the squash and tomatoes and chopped up spicy pepper. Throw in a few pinches of salt.
- Saute for a few minutes then add the whole can of coconut milk. You can use light coconut milk but I find the whole coconut milk to be so much better.
- Stir, cover and simmer for about 15 minutes.
- Chop up the thai basil and add.
- Taste and add more seasonings as needed.
- Freeze in quart containers or eat up!