cucuzza squash

Coconut Squash Curry

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. 

Ingredients

  • 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

Instructions

  1. 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).
  2. 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). 
  3. Add the squash and tomatoes and chopped up spicy pepper. Throw in a few pinches of salt.
  4. 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. 
  5. Stir, cover and simmer for about 15 minutes.
  6. Chop up the thai basil and add.
  7. Taste and add more seasonings as needed.
  8. Freeze in quart containers or eat up!

Italian Cucuzza Squash Soup!

It's squash season! As you might have seen from some weekend instagram posts, we are clearly having an abundant late summer which is great for everyone. Squash is loaded with vitamin C & A, magnesium, full of antioxidants, beta-carotene and contains 2,400mg of lutein for eye health. So if you are in need of some of any of the above in your life, hit us up and we will be happy to supply :)

So I can't take credit for the recipe below. It was given to me by an Italian friend who initially asked me if we ever grew Cucuzza squash. I love trying new crops out and this one looked like it was going to be fun so we staked and planted an entire row. They pretty much took over everything for 6 ft on either side, plowing into our fava beans and white eggplants. Squash can be dominating like that, but at least these guys are fun to discover at nearly 2.5 ft long. This squash is a bit starchier than a typical summer squash and has a fairly sweet and tender texture. Best of all, you can certainly make a couple of meals from just one.

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Ingredients

  • 1 cucuzza squash (about 2 ft) peeled and cut into chunks
  • 6 plum tomatoes
  • 1 large onion
  • 1 bulb of garlic (or less if you aren't such a garlic lover)
  • handful of herbs - parsley, basil, fennel
  • 3 cups of veggie stock
  • 1 thai chili or cayenne pepper (optional)
  • 1 cup of faro or short pasta
  • coconut oil or oil of your choice
  • salt and pepper

Instructions

  1. Chop up the garlic and onions and sautee them with some coconut oil. Chop up the tomatoes and add them to the mix. Cook for a few minutes then add the cut up squash and chopped hot pepper. My cucuzza squash was HUGE so i just used the neck of the squash which was plenty.
  2. Cook for 5 minutes then add the veggie stock and herbs. Season with salt and pepper. Cover and let simmer for 20 minutes or so. 
  3. Throw in 1/2 cup of faro or pasta and add another cup of water, stir and cover back up for 10 minutes. 
  4. The soup will look stew-like so add some more water of you want some more broth.
  5. Eat to your health!