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 ...

My brother, John, arrived on my doorstep with a roughly 2 1/2-foot-long cucuzza. He and my brother Michael both grow the Italian squash in their gardens, so I've eaten the snake-like creatures -- ...

Before you begin preparing the cucuzza take a 3-quart stockpot and boil the pasta only until it becomes al dente. Then drain it thoroughly in a fine-mesh colander and set it aside to cool. Meanwhile, ...

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 ...

Forbes contributors publish independent expert analyses and insights. I cover style, travel, food, drink, and all of life's indulgences.

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 ...

Sicily’s gigantic, gentler cousin of the courgette is delicious smothered in chilli and garlic – a sprinkle of breadcrumbs and almond adds a subtle tease of flavour and texture You could say that the ...

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.