Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Stuffed Cucuzza Squash
Could you cucuzz-a new fall recipe? How about stuffed cucuzza? Cucuzza squash came to America with Italian immigrants and thrived in Southern Louisiana’s climate. The long and twisty summer squash was originally called “Goo-Gootz" in Italy, slang for “big squash” or “long zucchini.” They can grow to 15 inches to 3 feet long; opt for a nice fat one for this recipe. Pick up a cucuzza with VEGGI Co-Op or Isabel’s Tamales and Produce, and grab a fresh bell pepper and green onion tops at market for this rice-stuffed cucuzza recipe from Acadiana Table, rich with traditional Louisiana flavors: the holy trinity plus the pope, tasso, sausage, pecans, and, of course, Cajun seasoning. Louisiana is no stranger to stuffed dishes—mirliton, eggplants, bell peppers—so why not stuffed cucuzza?
Ingredients
- 4 large cucuzza squash
- 2 tablespoons olive oil
- ½ cup diced yellow onion
- ½ cup diced celery
- ½ cup diced bell pepper
- ½ cup chopped flat-leaf parsley
- 2 tablespoons minced garlic
- ½ cup diced tasso or smoked ham
- 1 pound fresh (uncooked) pork sausage or ground pork
- 6 cups cooked Louisiana long-grain white rice
- ½ cup chicken stock
- 1 tablespoon Cajun Seasoning
- Kosher salt
- Freshly ground black pepper
- ½ cup chopped pecans
- ½ cup diced green onion tops
Directions
Preheat the oven to 350ºF.
Wash the squash and using a sharp knife, slice the top one-third of the squash lengthwise revealing the inside. Remove any visible seeds and brush with olive oil. Place the squash on a foil-lined baking tray and cover with foil. Place in the hot oven for 30 minutes, or until it begins to soften. Once the squash is tender, remove from the oven and using a small spoon, scoop out the inner meat of the squash leaving a cavity for stuffing. Chop the scooped-out squash into small chunks and reserve for later use. Place the whole squash cavities back onto the baking sheet and reserve for later stuffing.
In a large skillet with a tight-fitting lid over medium heat, bring the oil to temperature and add the onions. Once the onions become translucent, add the reserved squash, celery, bell pepper, parsley, and garlic, and stir for 3 minutes. Add the tasso and pork sausage and continue stirring until it just begins to brown, about 5 minutes.
Add the cooked rice along with the chicken stock and stir to incorporate all. Add the seasoning and salt and pepper to taste. Lower the heat to a simmer, cover the skillet, and continue cooking for another 5 minutes as the mixture steams. Uncover and add the pecans and onion tops. Stir to combine.
Spoon the stuffing mixture into the squash cavities and cover. Bake for 20 minutes. Uncover and bake for another 20 minutes until the tops begin to brown. Serve with hot French bread.
NOTES
Buy the fresh bulk sausage, but if you buy the fresh sausage in links simply slice open and remove the sausage from the casing. For stuffing, do not peel the squash, and remember not to scoop the cavity too deep and tear the exterior of the squash.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.