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Teresa's Late Summer Cucuzza and Potatoes alla Siciliana
Serves:8
Preparation time:1hr

When most people see this type of squash, their first reaction is, "What is it and how do you cook it?"  Also know as snake squash because of its shape, it is usually only available at the end of summer.  It is familiar to Italians who look forward to it and enjoy it as a mild and delicious squash.
Origin: Anna's Kitchen
Ingredients:

1/4 cup COLAVITA Extra Virgin Olive Oil
2 medium  or 1 large cucuzza (also called snake squash)*
3 pounds potatoes peeled and cubed
1 (28-ounce) can COLAVITA Crushed Tomatoes
1 medium onion, chopped
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
2 teaspoons fresh basil, chopped
2 teaspoons fresh parsley, chopped
Salt and pepper to taste


Preparation:

1. Peel the squash with with a potato peeler or sharp knife.  Remove the seeds from the thicker part of squash; cut into cubes that are about  the same size as the potatoes.

2. Heat the oil in a large pot; add  the onions and garlic, allow to gently become translucent.

3. Add squash and potatoes; gently mix to cover with oil.  Add herbs, salt and pepper mix again; then add the crushed tomatoes.  If there is not enough liquid to cover the vegetables, add some hot water to cover.  Simmer slowly until the squash and potatoes are quite tender, about 1 hour. 

Per Serving: 226 Calories (27.2% from fat); 7g Fat (1g Sat, 5g Mono, 1g Poly); 5g Protein; 38g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 293mg Sodium.  Food Exchanges: 2 Grain (Starch); 1 1/2 Vegetable; 1 1/2 Fat.

Cook's Note: This dish can be served as is, or it can be served mixed with some pasta.  Cook the pasta, in this case we used COLAVITA Mezze Rigatoni, according to package directions; drain well and then mix in with the squash and potatoes.  Serve with a drizzle of Colavita Extra Virgin Olive Oil and some freshly grated Parimigiano Cheese.