Magda!!

Magda is in season!!! This is a middle eastern squash also known as Kusa, or Calabasa. It is very similar to zucchini in texture but has much more flavor. Magda is sweeter and has a bit of a nutty flavor to it.

The skin is softer than other summer squash so it does get nicked easily, but on the other hand you don't have to peel it.

You can cook or use magda exactly the same ways you would use zucchini, but you don't need to go as heavy on the seasoning. Magda pairs excellently with tomato or italian sausage.

Now I have never found Magda anywhere but Aufdenkampe family farm, so if you don't live in my area, good luck. We have found the correct magda seeds from Park Seed company and ordered online. I currently have some growing in my garden.

Now I will leave you with a simple recipe for baked magda.

Cut off the ends of your magda and cut into spears

Drizzle olive oil over the magda and season with Goya, pepper and dried basil. I use dried basil from my garden from last year rather than fresh because I think the fresh basil would overwhelm the squash.

Bake at 350 for about 20 minutes. You can cook this longer if you prefer a softer squash.

This is so simple, yet so delicious!