Zucca

Zucca refers to winter squash (like butternut or pumpkin) in Italian.

Zucca's natural sweetness and creamy texture make it perfect for autumn pasta preparations. The key is roasting it first—cut into cubes, toss with olive oil and salt, then roast at 425°F until caramelized and tender. This concentrates the flavors and prevents watery pasta.

For classic preparations like tortellini di zucca, the filling combines roasted squash with amaretti cookies, Parmigiano-Reggiano, and nutmeg for sweet-savory complexity. When making zucca-based sauces, puree the roasted squash with pasta water to achieve silky consistency.

Zucca pairs beautifully with sage brown butter, toasted pine nuts, or crispy pancetta. A touch of cream or mascarpone creates luxurious richness. For gnocchi di zucca, squeeze excess moisture from cooked squash before mixing with flour. Too much liquid creates gummy results.

The natural sugars in zucca caramelize beautifully, so don't rush the roasting process.