I Grew Tromboncino Squash. Now what?
#igrewthisnowwhat
Welcome to my "now what?" series. This is part of my Food Storage Prepping in the Garden collection to help you better understand what you are growing and how to use your harvest.
Tromboncino Rampicante is an Italian heirloom squash. This squash is part of the pumpkin and butternut family, Cucurbita moschata.
One interesting aspect of Tromboncino Squash is that it’s one of the rare winter squashes that can be harvested young and eaten as a summer squash.
Tromboncino Squash have a long neck that is entirely seedless, then a bulb on the end that contains all of the seeds, and a skin that’s only slightly thicker than zucchini.
Harvested early, the skin is green or pale and still soft. Harvested a bit later and the skin is more of a tan color and can store similar to a butternut squash.
Caring for Tromboncino Plants
These beauties need a good steady trellis. At 70 days from seeds, my vines are already over 12 feet long and loaded with fruit.
Tromboncino squash thrives in full sun. Make sure your plants are in a location that receives at least 6 hours of daily direct sunlight.
Well-watered plants are less stressed and able to produce sizable fruits. During extreme temperatures, water daily if you do not get rain. Here in East Texas, we have had a few scattered days of rain so I’m out in the gardens very early to water.
Squash plants are considered heavy feeders so they can benefit from a boost of nutrients during the growing season.
Tromboncino squash can grow up to 3 feet long, so be prepared if you plan to harvest and store them.
Harvesting Tromboncino Squash
Use clean, sharp pruners or shears to cut the squash stem from the vine, leaving 1 to 2 inches of the stem attached to prevent rotting.
If you are harvesting young, green fruits, they should be treated/stored as you would zucchini.
If you are harvesting more mature fruits when they are tan in color, store as you would butternut squash in a cool, dry spot.
Ways to pre/cook/use Tromboncino squash include:
The long neck is solid, seedless, and has very low water content, making it excellent for slicing and sautéing without getting mushy.
Tromboncino Squash Bread
Sliced into spears, coated in oil/salt/pepper/garlic and grilled
Pickled rounds
Delicious steamed, grilled or sliced raw in salad
Parmesan Tromboncino Rounds with Onions & Garlic RECIPE
Ingredients:
1 Tromboncino Squash, slices in "rounds"
Salt and Pepper
Olive oil or Avocado oil
Garlic, crushed
Onions, sliced
Parmesan cheese, grated
This can be baked or cooked on the stove. For this, I used the stove.
Instructions:
Wash your Tromboncino but don't peel it. Slice into rounds.
Lightly coat a pan with oil and add a layer of Tromboncino Rounds.
Sprinkle with salt and pepper.
Top with sliced onions and garlic.
Add a layer of Parmesan cheese.
Heat on medium until fully cooked. Serve hot.
*The thickness of your rounds will determine how long your squash will take to cook*
For an oven, bake at 400-450 for 15 minutes.