This spring, like so many others, I found myself with some extra time on my hands and nowhere to go. So, I decided to work on some projects that I have been putting on the back burner for several ...

There are green and yellow zucchini plus their dradle-shaped, relatives -- petite and delicate Patty Pans. But the squash family's over-sized cugini, the cucuzza, might well be the mother of all ...

Sometimes, I try new ways to cook familiar favorites. Other times, I try to make a familiar favorite out of a new ingredient. This week, I thought I’d try my hand at cucuzza, often called Italian ...

Makes 4-6 servings. Recipe is by Teresa B. Day. 1 cucuzza (about 2 pounds or 8 cups cubed) 1 pound Italian sausage 2 tablespoons butter 2 tablespoons olive oil 1 small onion, diced 1½ cups tomato ...

Back in 2014 I wrote two articles here about the Italian cucuzza squash. As a quick recap, I had received a few tiny, leftover cucuzza squash seedling starts from a colleague who got them from his ...

Italian-Americans in New Orleans have grown cucuzza in their backyards for decades. The giant summer squash is versatile, and can be used in just about any squash recipe. Reader Charles Pizzo noted: ...

1. Heat oven to 420 F. Peel and remove the seeds from the squash. Cut into ½-inch cubes. 2. Brown sausage in a Dutch oven or heavy, deep skillet until done. Remove from heat, drain and set aside. 3.