Recipe by Kim D.
I've been searching for recipes to use up my abundance of cucuzza squash from my garden. There aren't many recipes out there using this unique squash. A cucuzza is a long green Italian squash with a bit of a nutty flavor. I adapted this recipe from a recipe in a Taste of Home Magazine called "Butternut Cream Pie". I changed it up a bit and I think it tastes similar to a pumpkin cream pie.
- 2 1⁄2 cups cucuzza, peeled, seeded and cubed
- 1⁄2 cup water
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1 (5 1/8 ounce) package vanilla instant pudding mix
- 3⁄4 cup milk
- 9 inches pie shells, baked
- whipped cream (optional) or Cool Whip (optional)
Directions See How It's Made
- 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.