Italian Squash Cucuzza Recipe 395

Steps:

• 1. Peel the Italian Squash ((cucuzza) and cut into pieces... 2-3 inches (then cut pieces in half). 2. Peel and slice the onion. 3. Peel about 4-5 large Potatoes and cut them in 4-6 pcs... depends on how big they are. 4. Put 1/4 cup of EVOO in the 6 Qt. pot... heat oil for about 1 minute... then... 5. Add the cut potatoes and continue to saute (med heat) (stir every few minutes) for about 10 minutes then. 6. Add the sliced onions to the pot and continue to saute` (med heat) (stir every few minutes) for about 15 minutes. 7. Add the 1/2 cup of Italian Red Sauce and contiune to saute` (stir every few minutes) until the potatoes start to get a little bit soft.... then..... 8. Add the cut Italian Squash (cucuzza) and the 3 1/2 cups of water into the pot. Also add salt & pepper to your taste (stir every few minutes) 9. Cook until potatoes and squash are tender (but not too soft). 10. Serve in a bowl with a loaf of Italian Bread

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!

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.