This Sicilian cucuzza recipe combines a few fresh ingredients: cucuzza squash, onion, potatoes, tomatoes and fresh basil with pasta tossed in at the end of cooking to create the perfect end of summer meal!
What is cucuzza?
Cucuzza, also known as cucuzza longa, serpent squash or even gagootz, is a cylindrical, long shaped squash with a smooth pale green exterior.
It is a summer squash with a semi-firm texture which it makes it much easier to cut compared to winter varieties such as butternut squash.
It is especially known for growing to crazy long lengths, sometimes even more than a meter long!
Cucuzza is usually available at the end of summer until late fall and should be used within a few days of harvesting. Wrap well and store in the refrigerator until you are ready to cook it.
My search for cucuzza longa
This vegetable brings back memories of my father’s garden with several of these meter long squash hanging from vines. He proudly posed alongside them as he asked me to take a photograph!
How I wish I had appreciated cucuzza back then! Fast forward to almost forty years later and here I am searching high and low for this elusive squash.
Unfortunately, and sadly, there are no longer many elderly Italian men in my neighborhood with large gardens in their backyards! And I realize I don’t have any of my father’s seeds for cucuzza.
However, all was not lost! My mother recalled that she found a shorter version of cucuzza in a local grocery store.
And so my search for cucuzza longa led me to this opo squash, which although shorter in length, looks and tastes exactly like the cucuzza my dad once grew.
How to serve cucuzza
Cucuzza is often stewed with onion, tomatoes, potatoes and basil which is referred to as ghiotta di cucuzza. The version I am sharing here is with pasta added as my mom often served it.
The potatoes may be omitted from this recipe and the cucuzza served as a side dish.
However, hands down, my favorite was my mom’s stuffed cucuzza. The cucuzza was cut into 3-inch lengths, stuffed with her meatball recipe and simmered in tomato sauce.
You’ll find a similar version of this recipe, except I used eggplant and peppers in place of squash, here.
Ingredient List
- Cucuzza
- Fresh tomatoes: can be replaced with canned diced tomatoes along with their liquid.
- Potatoes
- Onion
- Olive oil
- Fresh basil
- Salt
- Pepperoncino: for extra spicy kick
- Pasta: short or medium length pasta of your choice. I used small shells
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
How to cut cucuzza
- Trim off both ends of the cucuzza and use a vegetable peeler to remove the outer skin.
- Cut into smaller length (3 or 4 pieces depending on the length of your cucuzza) to make it easier to handle.
- Cut in half and use a spoon to scrape out the seeds in the center of the squash.
- Cut each piece in half lengthwise and chop into half moon shaped slices.
Prepare the remaining ingredients
- Dice the onion.
- Roughly chop the tomato. I left the skin on but if you prefer you may remove it. Score the flesh with a sharp knife. Drop the tomato into a pot of boiling water for 1 minute. Let cool and peel off the skin.
- Peel and cut the potatoes into cubes.
Prepare the soup
- Heat olive oil in a large skillet or sauce pan.
- Sauté onion for 3 minutes.
- Stir in the chopped tomatoes, pepperoncino (if using) and a pinch of salt. Cook, stirring for 2 minutes.
- Add the cucuzza, potatoes and a pinch of salt. Cook, stirring, for 3 minutes
- Stir in 1 cup of water. Bring to a boil, then lower to a simmer, cover and cook for 40 minutes or until the potatoes are fork tender.
- Uncover, adjust seasoning if needed, and let simmer an additional 10 minutes to thicken the sauce.
- Meanwhile, bring a pot of water to a boil and cook the pasta until al dente.
- Drain and add to the cucuzza. Add fresh basil, drizzle with a little olive oil and serve hot with grated cheese at the table.
Recipe Notes
-If you don’t have access to fresh tomatoes, replace with canned diced tomatoes.
-Use any short or medium length pasta of your choice.
-Another pasta alternative, often used by my mother, is spaghetti broken into smaller pieces.
-Fresh basil is the traditional herb used in this dish, however fresh parsley or dry oregano would work well.
Keep leftovers refrigerated for up to 3 days.
Yes, it does freeze well. Blanch slices of squash for 1 minute and place in freezer bags. Keep frozen for up to 12 months.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more Italian squash recipes!
- Sweet and Sour Squash
- Sausage and Pasta Stuffed Acorn Squash
- Savory Butternut Squash, Leek and Goat Cheese Crostata
Ingredients
- 900 gram cucuzza squash
- 400 grams tomatoes
- pepperoncino (red pepper flakes) optional
- 400 grams potatoes 4 small
- 3 tbsp. olive oil plus extra for drizzling at the end
- 1 small onion
- salt to taste
- 150 grams short pasta such as shells, tubettini or macaroni
- handful fresh basil leaves chopped
- grated Parmigiano or Pecorino Romano cheese for serving
Instructions
Prepare the cucuzza
- Trim off both ends of the cucuzza and use a vegetable peeler to remove the outer skin.
- Cut into smaller length (3 or 4 pieces depending on the length of your cucuzza) to make it easier to handle.
- Cut in half and use a spoon to scrape out the seeds in the center of the squash.
- Cut each piece in half lengthwise and chop into half moon shaped slices.
Prepare the remaining ingredients
- Dice the onion.
- Roughly chop the tomato. I left the skin on but if you prefer you may remove it. Score the flesh with a sharp knife. Drop the tomato into a pot of boiling water for 1 minute. Let cool and peel off the skin.
- Peel and cut the potatoes into cubes.
Prepare the soup
- Heat olive oil in a large skillet or sauce pan.
- Sauté onion for 3 minutes.
- Stir in the chopped tomatoes, pepperoncino (if using) and a pinch of salt. Cook, stirring for 2 minutes.
- Add the cucuzza, potatoes and a pinch of salt. Cook, stirring, for 3 minutes
- Stir in 1 cup of water. Bring to a boil, then lower to a simmer, cover and cook for 40 minutes or until the potatoes are fork tender.
- Uncover, adjust seasoning if needed, and let simmer an additional 10 minutes to thicken the sauce.
- Meanwhile, bring a pot of water to a boil and cook the pasta until al dente. Drain and add to the cucuzza.
- Add fresh basil, drizzle with a little olive oil and serve hot with grated cheese at the table.
Notes
-Use any short or medium length pasta of your choice.
-Another pasta alternative, often used by my mother, is spaghetti broken into smaller pieces.
-Fresh basil is the traditional herb used in this dish, however fresh parsley or dry oregano would work well. Storage Keep leftovers refrigerated for up to 3 days. Can cucuzza be frozen? Yes, cucuzza does freeze well. Blanch sliced cucuzza for 1 minute and place in freezer bags. Keep frozen for up to 12 months.
I’m not able to find cucuzza around me, but I substitute zucchini, and it always comes out perfectly. This is such a delicious and easy recipe, and we love it. Thank you!
Hi David, yes I know that unfortunately cucuzza is not always easy to find. Somehow, I am finding this shorter version in my local grocery store this time of year and I’m taking full advantage of it! But I’m sure it’s just as tasty with zucchini. I’m so glad you enjoyed this recipe and thank you for taking the time to let me know!
Thanks so much for this recipe! I buy (when I can!) cucuzza on Arthur Avenue, the Little Italy of the Bronx NYC, and I’m always looking for recipes for my Sicilian- American husband.
Hi Sarah, glad to hear you can easily find cucuzza in your area. It’s not always easy to find. I do hope your husband enjoys this easy recipe!