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5 from 1 vote

Cucuzza Squash Dip

as prepared by Chef Chris Shepley of The Vintage House Restaurant at Messina Hof Winery
Course Appetizer
Cuisine Italian
Servings 4

Ingredients

  • 2 lbs   cucuzza squash
  • 1 tbsp   garlic minced
  • 2 tbsp   fresh lemon juice
  • 1/4  cup  tahini paste
  • 1/3 cup   extra virgin olive oil
  • 1/4  cup  fresh parsley chopped
  • 1  lb  cheam cheese softened
  • 2  tbsp  cumin powder
  • 1 tbsp   coriander
  • 1/4 cup   Messina Hof Pinot Grigio
  • kosher salt

Instructions

  • Start by seasoning the squash with salt and allow them to sit in a bowl to extract some water.
  • After about an hour, rinse the squash well and remove the salt.
  • Toss the squash in a touch of oil and roast 30-45 minutes at 300 till semi dry. Allow the squash to cool.
  • Then take all the ingredients and puree them in a food processor till smooth.
  • Adjust your seasonings. Serve with grilled pita bread or Naan bread.

Notes

*You can substitute zucchini for cucuzza in both of these recipes. In         experimenting, I found that the cucuzza has more moisture than zucchini and creates a better texture in these recipes.
Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.