Cucuzza Squash Au Gratin
Prep time
Cook time
Total time
Recipe by:
Serves: 6 to 8
  • 1 large (18-inch) cucuzza squash, peeled, seeds and membrane removed, cubed
  • 1 large yellow onion, chopped
  • 4 cups chicken stock
  • 1 ½ cups heavy whipping cream
  • 1 cup grated Parmesan cheese
  • 1 ½ cups grated cheddar cheese
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon Italian seasoning blend
  • 1 teaspoon hot sauce
  • 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 teaspoon white pepper
  • ½ teaspoon garlic powder
  1. Preheat your oven to 350ºF.
  2. In a large pot with a tight-fitting lid over high heat, add the squash, onions, and chicken stock. Bring to a boil and reduce the heat to simmer. Cover and cook for 45 minutes until the squash is tender. Drain off the stock and keep the squash warm.
  3. In a large skillet over medium-high heat, add the cream and once it starts bubbling, lower the heat and simmer for 10 minutes until it begins to reduce. Add the cheeses and continue simmering, stirring occasionally.
  4. In a small saucepan over medium-high heat, add the butter and once it melts, sprinkle in the flour. Stirring with a rubber spatula, make a blonde roux by cooking just until the flour is incorporated into the butter and looses its raw taste. Add the roux to the cream mixture and stir to combine.
  5. Once the mixture is thickened, add the squash and onions. Over low heat, let cook for 10 minutes longer, stirring to prevent scorching on the bottom.
  6. In a shallow, ovenproof dish coated with non-stick spray, pour the squash mixture and bake for 45 minutes just until the top begins to brown and the casserole is bubbly. Serve immediately.
Scoop out the cucuzza with a spoon and remove the soft membrane and seeds to expose the flesh of the squash. A variety of cheeses (Fontina, Gruyère, goat cheese, brie) will work in this recipe so get creative. This casserole is perfect served with roasted beef tenderloin for an elegant dinner, or as a casual side dish for baked chicken.
Recipe by Acadiana Table at