By Harold McGee
Bottle gourds or calabashes are most often allowed to mature and then dried to make containers and ornaments. Italians call the immature fruits cucuzze, and peel and cook them to produce a relatively bland version of a summer squash.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.