Spaghetti With Cucuzza Squash Food

CUCUZZA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Sift flour, cinnamon, baking soda and baking powder together and set aside.
• Beat eggs with sugar, oil and vanilla.
• Add flour mixture to egg mixture, mix well.
• Add grated cucuza (skin, seed and all), orange zest, pineapple and pecans.
• Mix well.
• Divide batter into 2 greased loaf pans.
• Pan should be about 1/2 full.
• Bake for 45 minutes, or until cakes test done.
• Let cool for about 10 minutes.
• Mix all icing ingredients together, using enough milk to get a smooth, spreadable icing.
• Remove cakes from pans and glaze tops of cakes while warm.

SPAGHETTI WITH CUCUZZA SQUASH

Steps:

• Slice the amount of garlic cloves you wish to use thinly. Add the garlic to a saute pan that has been heated with the oil and butter in it over medium high heat (*Note: If you're not a big fan of garlic just add 1 whole clove slightly cracked, to the oil and saute it for about 2-3 minutes then remove the garlic from the pan).
• Add the cucuzzi to the pan and mix with the sauteed garlic. Continue to saute the cucuzzi and garlic until the cucuzzi gets colored, always watching that you are not burning the garlic you left in the pan. Cucuzzi can take a lot of color in the pan before it burns, and it gets sweeter as it gets the deeper color.
• Prepare the spaghetti to the "al dente" point and then thoroughly drain it.
• Add all the cucuzzi, oil, butter, and garlic to the spaghetti and toss to thoroughly mix.
• Add the grated cheese to the spaghetti and toss it once more. If the spaghetti mixture seems dry, add a little more butter and/or olive oil to moisten. Hint: You can add more cheese if you like, I do.
• Season with salt and pepper to taste -- Enjoy!

PASTA WITH TENERUMI AND CUCUZZA

Steps:

• Put a large mixing bowl in the sink and fill it with water. Add a handful of salt and the tenerumi leaves. Wash the leaves in the salted water and drain. Rinse each leaf under cold running water. Set aside. Using a serrated edge knife (like the Nonna Knife!) scrape the skin off the cucuzza. If the squash is well ripened the skin will come off easily, if it does not your Cucuzza may not be fully ripe yet. Put a large stock pot over a high flame and bring 10 cups of water to a boil. While you wait for the water to boil put a small sauté pan over a medium flame and heat 1 tablespoon of the oil. Add the 2 peeled tomatoes and crush them with a fork. Season with salt and pepper as desired and cook for 10 minutes. Set aside. Add the Cucuzza to the pot and boil for 20 minutes. Add the tenerumi leaves and cook for 15 minutes. Add the black eye peas to the pot along with 2 tablespoons of the oil. Cook for another 5 minutes and then add the pasta. Cook the pasta for 5 minutes in the soup and then add the sauce along with the last tablespoon of oil. Cook until all the squash is tender and the pasta is al dente, about an additional 5 minutes. Serve with a sprinkle of grated cheese and lots of crusty Italian bread!