My neighbor introduced me to cucuzza squash. I’d never heard of it until she gave me one, straight from her garden. I did a little research on the internet and learned they should be peeled and the seeds should be removed if they are large. Mine had tiny seeds so I didn’t remove them. My neighbor also gave me fresh tomatoes and peppers so I thought a casserole would be perfect. I’m not going to lie, my kids didn’t care for this dish. That’s fine though because my husband and I devoured it and there were no leftovers!
- 4 cups cucuzza squash. peeled and cubed
- 1/2 cup onion, diced
- 1 tomato, chopped
- 1/2 cup tomato sauce
- 1 tablespoon organic extra-virgin olive oil
- 3 cloves garlic, diced
- 1/2 jalapeno, seeded and diced
- 1 pinch red pepper flakes
- 1/2 lb ground Italian sausage
- 1 cup Italian blend shredded cheese
- 1/2 mozzarella shredded cheese
- salt to taste
Some vegetables from my neighbor’s garden, aren’t they beautiful?
Brown the sausage in a skillet. Drain fat and set aside.
In the same skillet, add the cucuzza, olive oil, jalapeno, onions, tomato, garlic, salt and red pepper flakes and saute on medium heat for 8- 10 minutes, or until the onions and cucuzza are soft.
Remove from heat and add to an 8 x 8 baking dish.
Add the sausage, tomato sauce and 1 cup of shredded Italian blend cheese and stir until everything is well combined.
Sprinkle the shredded mozzarella on top.
Bake at 350 degrees for 15 – 20 minutes, or until the cheese is melted.
Garnish with fresh chopped parsley and enjoy!