Dominic's Cucuzza Squash

Long and firm, this Italian squash has a light green skin and pure white flesh. An Italian import, it can grow three feet in length. The stem remains attached to continue nourishing the squash up to one month after picking. The cucuzza squash offers a slightly sweet mild flavor and a fairly firm inviting texture.

This is a recipe I got from a neighbor, Dominic, in South Philadelphia. He was born in Italy and married an American woman, Rose. I met them through their daughter, Maria, who I ride the bus with to Center City each morning on the way to work.

Cucuzza squash
Olive oil
Garlic powder
Oregano

Peel the cucuzza squash and cut into 5 - 6" lengths - whatever works for the pot you are going to use. He steams the squash first in these large chunks, which keeps the center of the squash slightly crunchy. Once tender (do not overcook or they will get mushy), slice the squash lengthwise down the center and remove the seeds. Slice crosswise into bite size pieces. Place in a bowl and toss with a little olive oil, garlic powder and oregano to taste. Serve cold or heat briefly in a saucepan. Serve as a side dish.