Ah the taste of summer! This Tromboncino squash recipe uses Mediterranean spices and cooling, garlicky yogurt for an easy and delicious summertime meal or side dish. This squash variety originated in Liguria, Italy and is traditionally used as a filling for ravioli–recipe coming soon for this! Tromboncino squash is a rather large and curved with a slightly nuttier flavor much like a butternut. In fact, you can leave this squash on the vine to ripen as a winter squash to extend the shelf-life.
I tried it a little different the next time and it was quite good!! I kinda made a piggy of myself!
The first tasting was just grilled like I would zucchini. It was rather bland and flavorless.
I wanted to plant something different in my garden, something you can’t buy at the supermarket. I found seeds for a tromboncino squash and the picture was awesome. It’s a climbing vine with long, curly fruit.
How to Cook Tromboncino Squash
Tromboncino squash stands up well to various cooking methods like roasting, sautéing, grilling, or cooking into a soup; yet, when eaten has a silky, soft texture that is out of this world! Many people opt to peel before cooking, but if you harvest it before the skin begins to thicken, it’s much more like a yellow/crookneck squash. We never peel ours unless it’s to be harvested later as a winter squash or used as a pasta filling.
This Tromboncino squash recipe uses roasting as the cooking method; however grilling is another great option that compliments the coolness of the yogurt sauce. Either way, this recipe is super simple:
- Wash and clean your squash.
- Cut in half lengthwise. I found the easiest way to do this is to make three consecutive cuts starting at the blossom end (larger end). Use a spoon to scrape out the seeds.
- Lather with salt, spices, and good olive oil. Note: I like to cut a crosshatch pattern on the flesh to allow more space for spices and caramelization, but this is optional.
- Roast skin-side down in the oven at 400°F for 45 minutes-1 hour, or until fork tender.
- Cut into 3-4 inch pieces and place on top of the yogurt sauce. Garnish with herbs, fried onion, breadcrumbs, feta cheese, chili oil, pesto or any garnish of your choosing! Note: I like to use homemade or probiotic yogurt here since we aren’t cooking it.
Roasted Tromboncino squash with a tangy garlic yogurt sauce–fried garlic and dill to garnish.
How To Cook Tromboncino Squash – 3 EASY Recipes – ONE Squash!
FAQ
What does trombetta squash taste like?
Can you eat tromboncino squash raw?
What do you do with a tromboncino?
When should I pick tromboncino squash?
Can you eat Tromboncino squash before cooking?
Tromboncino squash stands up well to various cooking methods like roasting, sautéing, grilling, or cooking into a soup; yet, when eaten has a silky, soft texture that is out of this world! Many people opt to peel before cooking, but if you harvest it before the skin begins to thicken, it’s much more like a yellow/crookneck squash.
Is spaghetti squash a good food to eat?
Pumpkin is rich in iron and folic acid, very important components for the immune system. Also with a good amount of fiber, vitamins, and high concentration of beta-carotene.
How do you cook a Tromboncino squash?
This Tromboncino squash recipe uses roasting as the cooking method; however grilling is another great option that compliments the coolness of the yogurt sauce. Either way, this recipe is super simple: Wash and clean your squash. Cut in half lengthwise.
What is a trombone squash?
Tromboncino, which means little trombone in Italian, has a distinctive appearance like the musical instrument it is named after, with its slender appearance blooming into a bulbous end. While the squash is popular in Italy, it is not as well-known in other parts of the world. So, let’s find out more about this wonderful squash.