Cucuzza Cream Pie Recipes

Steps:

• Place cubed cucuzza in a saucepan with water.
• If needed, add enough water to cover cucuzza.
• Simmer over medium heat until cucuzza is tender, about 15 minutes.
• Drain off water and allow cucuzza to cool.
• In a mixing bowl, beat cream cheese until smooth.
• Add spices, pudding mix, and milk.
• Beat until smooth.
• Add cucuzza to the cream cheese mixture and stir.
• Pour into pie shell.
• Cover and refrigerate at least 3 hours before serving.
• If desired, top with whipped cream or Cool Whip topping.
• ~NOTE~This pie isn't very colorful.
• If you like you can add a little food coloring in step#5.

Steps:

• Brown the ground beef in a skillet, drain and set aside.
• In a large dutch oven, add the olive oil and sauté the onion, celery, carrot, and garlic for about 4-5 minutes, or until the onions are translucent.
• Add the ground beef to the pot along with the can of whole tomatoes, add the cucuzza, and the rest of the ingredients. Bring to a boil and simmer, uncovered for around 45 minutes or until the squash is cooked.

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.