Can you use T Squash in this as well, or for that matter, other kinds of squash? Thanx!
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I haven’t made it yet, but looking at the directions, I would think T’s for sure would work. The necks have that nice, firm flesh with no seeds and the flavor/taste is so very mild that it should cook/blend nicely with the other ingredients. I would think butternut might work for most of the same reasons (firm, seedless flesh) ... more of a flavor, but I happen to love it. The color might be a nice addition to the pie. One of the comments in the recipe for the Cucuzza Pie was that it didn’t have a lot of color.
I wondered on that recipe about replacing the vanilla pudding with another flavor to give it some color..butterscotch, pumpkin, banana cream..I don't know what other flavors might work...hmm, chocolate, then leave out the cloves?
I harvested 2 cucuzzi this am, so maybe I should experiment...I have some spaghetti sauce with a T squash cooking right now. One T squash, diced took up my whole 12" skillet.
THanks! I am glad to know that it would work. I’ve never tried (or even heard of) cucuzza squash. With my track record, that could make a 5th kind of squash that I can’t grow! LOL