We cut it in half and put the big half (sticker end) in the refridgerator. The other half was peeled and sliced in preparation for breading and deep frying.
Since I've never tried this type of squash before I assumed it would soften like zucchini when cooked so I made the slices thicker. Plus the centers felt kind of squooshy aiding my assumption that it would break down during cooking.
I dipped the squash pieces in an egg and milk wash then coated with breadcrumbs. I fried them in a pan of hot oil until the breading was a golden brown. I let the cooked pieces rest on a paper towel lined baking sheet before serving.
They were delicious and nothing like we expected. The squash was firm unlike zucchini and the taste was very delicate so you can add whatever spices/herbs to the breadcrumbs to enhance the flavor.
Stay tuned for more adventures in cooking with the other half of this squash.
Gardening Know How is currently running a Scavenger Hunt contest for a Cucuzza Squash photo. You can win a gift certificate to an online seed retailer and have your credited photo published on an upcoming Gardening Know How article. Would you be interested in entering your photos? You can submit them via the guidelines in the contest (see http://blog.gardeningknowhow.com/giveaways/scavenger-hunt-for-cucuzza-squash/). Or if you prefer, you may e-mail the photos to me and I will post them on your behalf.
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