STATEN ISLAND, N.Y. — Now trending in the gourd grower’s garden — cucuzza, a hit parade of vines, tendrils and edible squash. Cucuzza -- aka “gagootz” -- is an aggressive creeper that yields baseball ...

Sometimes, I try new ways to cook familiar favorites. Other times, I try to make a familiar favorite out of a new ingredient. This week, I thought I’d try my hand at cucuzza, often called Italian ...

Waterford — For gardeners Vic Spinnato and his cousin, Nick Muscarella, their garden on Mackenzie Road produced a big surprise this year. A nearly 5-foot Italian Cucuzza squash, also known as a ...

STATEN ISLAND, N.Y. -- You don’t know what a “gagootz” is? Well, let Staten Island show you the way to the Italian squash, technically known as cucuzza. Yes, it’s called “cucuzza,” technically ...

There are green and yellow zucchini plus their dradle-shaped, relatives -- petite and delicate Patty Pans. But the squash family's over-sized cugini, the cucuzza, might well be the mother of all ...

1. Heat oven to 420 F. Peel and remove the seeds from the squash. Cut into ½-inch cubes. 2. Brown sausage in a Dutch oven or heavy, deep skillet until done. Remove from heat, drain and set aside. 3.

Have you heard of cucuzza? Chef Paul Vida from Ivy Tech Culinary School and Maci Runkel, Ivy Tech Culinary School student, stopped by to make us a delicious pasta dish using this Italian summer squash ...

Makes 4-6 servings. Recipe is by Teresa B. Day. 1 cucuzza (about 2 pounds or 8 cups cubed) 1 pound Italian sausage 2 tablespoons butter 2 tablespoons olive oil 1 small onion, diced 1½ cups tomato ...