Are you tired of the same old squash recipes? Look no further! Tromboncino squash, a type of Italian summer squash, is incredibly versatile and can be used in a wide variety of dishes. From savory soups to sweet treats, this underrated ingredient is just waiting to be discovered. In this article, we’ll explore 18 creative tromboncino squash recipes that will take your cooking to the next level.
Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire and delight. And the best part? They’re all easy to make and require minimal ingredients, so you can focus on what really matters – getting creative in the kitchen!
Roasted Tromboncino Squash with Garlic and Herbs
Roasted Tromboncino Squash with Garlic and Herbs
Summary: This recipe showcases the sweet and nutty flavor of tromboncino squash, roasted to perfection with a blend of aromatic garlic and herbs. Perfect as a side dish or added to salads, soups, or pasta.
Ingredients:
– 1 large tromboncino squash (about 2 lbs), peeled and cubed
– 4 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss the squash cubes with olive oil, garlic, thyme, and rosemary until well coated.
3. Season with salt and pepper as needed.
4. Spread the squash mixture on a baking sheet in a single layer.
5. Roast for 30-40 minutes or until the squash is tender and caramelized.
Cooking Time: 30-40 minutes
Tromboncino Squash and Zucchini Fritters
Get ready to enjoy crispy and flavorful fritters made with fresh zucchini and squash! These bite-sized treats are perfect for snacking or as a side dish.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup all-purpose flour
– 1/4 cup cornmeal
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, beaten
– 1 tablespoon olive oil
– Optional: chopped fresh parsley or dill for garnish
Instructions:
1. In a large bowl, combine grated zucchini, flour, cornmeal, salt, and baking powder.
2. In a separate bowl, whisk together egg and olive oil.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Using a spoon or small scoop, drop batter into hot oil (about 1/4 inch deep).
5. Fry fritters for 2-3 minutes on each side, or until golden brown.
6. Drain on paper towels and serve warm.
Cooking Time: 8-10 minutes
Grilled Tromboncino Squash with Lemon Butter
A sweet and tangy summer squash dish that’s perfect for warm weather gatherings. This recipe brings out the natural sweetness of tromboncino squash, paired with a bright and citrusy lemon butter sauce.
Ingredients:
– 2 medium-sized tromboncino squash
– 4 tablespoons (1/2 stick) unsalted butter, softened
– 2 lemons, juiced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut squash in half lengthwise and scoop out seeds.
3. Brush both sides of the squash with olive oil and season with salt and pepper.
4. Grill squash for 10-12 minutes per side, or until tender and caramelized.
5. Meanwhile, mix softened butter with lemon juice, garlic, salt, and pepper.
6. Once squash is cooked, brush with lemon butter sauce and serve warm.
Cooking Time: 20-24 minutes
Tromboncino Squash Soup with Coconut Milk
This creamy soup is a delightful twist on traditional squash soups, featuring the unique flavor of Tromboncino squash. The addition of coconut milk adds a rich and velvety texture that’s perfect for a cozy meal.
Ingredients:
– 1 medium Tromboncino squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 can full-fat coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Drizzle with olive oil and roast for 30-40 minutes, or until tender.
4. Sauté onion and garlic in a large pot over medium heat until softened.
5. Add roasted squash, chicken broth, and coconut milk to the pot.
6. Bring to a simmer and cook for 15-20 minutes, or until heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 45-50 minutes
Stuffed Tromboncino Squash with Quinoa and Spinach
This recipe transforms the humble tromboncino squash into a flavorful, nutritious main dish. Aromatic quinoa and wilted spinach add depth to this hearty winter delight.
Ingredients:
– 1 large tromboncino squash (about 2 lbs)
– 1 cup cooked quinoa
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: crumbled feta cheese for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. In a bowl, mix quinoa, spinach, garlic, parsley, salt, and pepper.
4. Divide the quinoa mixture evenly between the two squash halves, filling to the top.
5. Drizzle olive oil over the quinoa mixture and sprinkle with feta cheese (if using).
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and the filling is heated through.
Cooking Time: 45-50 minutes
Tromboncino Squash Noodles with Pesto Sauce
Discover the delightful fusion of flavors and textures in this simple yet satisfying recipe. Tromboncino squash noodles, a creative alternative to traditional pasta, are paired with a rich and vibrant pesto sauce.
Ingredients:
– 1 medium tromboncino squash
– 1/4 cup freshly made pesto sauce (basil, garlic, pine nuts, Parmesan)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tromboncino squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and pepper.
4. Roast the squash for 30-40 minutes, or until tender and caramelized.
5. Allow the squash to cool slightly, then spiralize into noodles.
6. Toss the squash noodles with pesto sauce and top with grated Parmesan cheese (if using).
7. Serve immediately and enjoy!
Cooking Time: 45 minutes
Baked Tromboncino Squash Fries with Parmesan
Tromboncino squash, also known as Italian trombone-shaped zucchini, adds a unique twist to traditional sweet potato fries. This recipe transforms the nutritious squash into crispy, flavorful bites perfect for snacking or serving as a side dish.
Ingredients:
– 2 medium Tromboncino squashes
– 1/4 cup olive oil
– Salt, to taste
– 1/4 cup grated Parmesan cheese
– Optional: garlic powder, chili powder, or paprika for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes into fry shapes, about 1/2 inch thick.
3. Line a baking sheet with parchment paper and brush with olive oil.
4. Place squash fries on the prepared baking sheet in a single layer.
5. Sprinkle salt and Parmesan cheese evenly over the squash fries.
6. Bake for 20-25 minutes, flipping halfway through.
7. Serve warm and enjoy!
Cooking Time: 20-25 minutes
Tromboncino Squash and Tomato Ratatouille
A hearty and flavorful vegetarian dish perfect for a cozy evening. This ratatouille is a classic Provençal recipe, packed with roasted vegetables and aromatics.
Ingredients:
– 1 medium Tromboncino Squash (or Butternut Squash), peeled and cubed
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-low heat. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the roasted squash, tomatoes, thyme, salt, and pepper to the skillet. Stir well to combine.
5. Simmer the ratatouille for 20-25 minutes or until the flavors have melded together.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Tromboncino Squash Curry with Chickpeas
This flavorful and nutritious curry showcases the unique flavor of Tromboncino squash, also known as zucchini squash, paired with creamy chickpeas. Perfect for a weeknight dinner or a special occasion, this recipe is easy to make and packed with nutrients.
Ingredients:
– 1 medium Tromboncino squash, peeled and diced
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 cup vegetable broth
– 1/4 cup coconut cream or plain Greek yogurt (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add squash, chickpeas, broth, and coconut cream or yogurt (if using). Simmer for 20-25 minutes or until the squash is tender.
5. Season with salt and pepper to taste.
6. Serve hot over rice or with naan bread.
Cooking Time: 30-35 minutes
Tromboncino Squash and Corn Chowder
This hearty chowder is a perfect blend of creamy comfort food and garden freshness, featuring the unique flavor of Tromboncino squash. Serve with crusty bread or crackers for a satisfying meal.
Ingredients:
– 1 medium Tromboncino squash (about 2 lbs), peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup corn kernels
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add squash, corn, chicken broth, and heavy cream. Bring to a simmer.
4. Reduce heat and let chowder cook for 20-25 minutes or until squash is tender.
5. Season with salt and pepper to taste. Garnish with parsley if desired.
Cooking Time: 20-25 minutes
Pan-Fried Tromboncino Squash with Chili Flakes
Tromboncino squash, with its unique trumpet-shaped appearance and sweet flavor, is a perfect canvas for bold spices. This recipe adds a kick of heat from chili flakes, making it a delicious addition to any fall meal.
Ingredients:
– 1 medium Tromboncino squash (about 2 lbs), peeled and cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon chili flakes
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the squash pieces and cook for 5 minutes, stirring occasionally, until they start to brown.
3. Sprinkle salt, black pepper, and chili flakes over the squash.
4. Continue cooking for an additional 10-12 minutes, stirring frequently, until the squash is tender and caramelized.
5. Garnish with chopped parsley, if desired.
6. Serve hot and enjoy!
Cooking Time: Approximately 15-17 minutes
Tromboncino Squash and Goat Cheese Tart
Tromboncino Squash and Goat Cheese Tart Recipe
Summary:
This autumnal tart is a perfect blend of sweet and savory flavors, featuring roasted tromboncino squash and tangy goat cheese. A delicious side dish or main course for any fall gathering.
Ingredients:
– 1 large tromboncino squash (about 2 lbs)
– 1/4 cup olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1/2 cup goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 1 tablespoon honey
– 1 sheet puff pastry, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash: Cut the squash in half lengthwise and scoop out seeds. Place cut side up on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 45 minutes or until tender.
3. Prepare the filling: In a skillet, cook the onion and garlic over medium heat until caramelized. Stir in crumbled goat cheese, Parmesan cheese, and honey.
4. Assemble the tart: Roll out puff pastry to a thickness of about 1/8 inch. Place the roasted squash halves on one half of the pastry, leaving a 1-inch border around each squash. Top with the onion-goat cheese mixture.
5. Bake for 20-25 minutes or until the pastry is golden brown.
Cooking Time: 65-70 minutes
Tromboncino Squash Stir-Fry with Sesame Ginger Sauce
This recipe celebrates the sweet and nutty flavor of tromboncino squash, paired with a savory sesame ginger sauce. A perfect blend of East meets West, this dish is sure to delight your taste buds.
Ingredients:
– 1 medium tromboncino squash, peeled and sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup sesame seeds
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic, cooking until softened (3-4 minutes).
3. Add the squash and cook for an additional 5 minutes, or until tender.
4. In a small bowl, whisk together soy sauce, honey, and ginger.
5. Pour the sesame seeds into the skillet and stir to combine with the squash mixture.
6. Cook for 1 minute, then remove from heat.
7. Serve hot, garnished with additional sesame seeds if desired.
Cooking Time: 15-20 minutes
Tromboncino Squash and Lentil Stew
This hearty stew combines the nutty flavor of tromboncino squash with the comforting warmth of red lentils, perfect for a cozy evening meal.
Ingredients:
– 1 medium tromboncino squash (about 2 lbs), peeled and cubed
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the cubed squash, lentils, vegetable broth, cumin, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the squash is tender and the lentils have broken apart.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Tromboncino Squash Gratin with Gruyère Cheese
This creamy gratin showcases the sweet and nutty flavors of tromboncino squash, perfectly balanced by the richness of Gruyère cheese. A simple yet impressive side dish or main course for a cozy evening.
Ingredients:
– 1 large tromboncino squash (about 2 lbs), peeled and cubed
– 2 tablespoons unsalted butter
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup grated Gruyère cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic in butter until softened.
3. Add the squash cubes and cook until they start to brown, about 5 minutes.
4. Transfer the mixture to a baking dish and top with Gruyère cheese.
5. Pour in heavy cream and season with salt and pepper.
6. Bake for 30-40 minutes or until the squash is tender and the top is golden brown.
7. Garnish with thyme leaves, if desired.
Cooking Time: 30-40 minutes
Tromboncino Squash and Mushroom Risotto
This creamy risotto is a perfect fall dish, featuring the unique flavor of tromboncino squash and earthy mushrooms. Pair it with a glass of Pinot Noir for a cozy dinner.
Ingredients:
– 1 medium tromboncino squash, peeled and cubed
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add mushrooms and cook until tender, about 5 minutes.
3. Add squash and cook until slightly tender, about 5 minutes.
4. Add Arborio rice and stir to combine. Cook for 1-2 minutes.
5. Add white wine (if using) and broth, 1/2 cup at a time, stirring constantly. Simmer for 20-25 minutes or until creamy.
6. Stir in butter and season with salt and pepper.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Tromboncino Squash Salad with Arugula and Feta
This vibrant salad combines the natural sweetness of Tromboncino squash with the tanginess of crumbled feta, all tied together by peppery arugula. A perfect side dish or light lunch option for any season.
Ingredients:
– 1 medium Tromboncino squash (about 2 lbs)
– 4 cups arugula
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place cut side up on a baking sheet.
3. Roast the squash for 30-40 minutes, or until tender and caramelized.
4. In a large bowl, combine arugula and roasted squash.
5. Crumble feta cheese over the top and drizzle with olive oil and vinegar.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Tromboncino Squash and Black Bean Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines the sweetness of Tromboncino squash with the savory flavor of black beans. Perfect for a cozy night in or a special occasion.
Ingredients:
– 1 medium Tromboncino squash, cooked and diced
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, and paprika. Cook for an additional minute.
4. Stir in black beans and cooked squash. Season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble enchiladas by spooning the squash-black bean mixture onto a tortilla, rolling, and placing seam-side down in a baking dish.
7. Pour enchilada sauce over the rolled tortillas and top with shredded cheese (if using).
8. Bake for 25-30 minutes or until hot and bubbly.
Cook Time: 30 minutes
Summary
Get creative with 18 delicious tromboncino squash recipes! This versatile gourd can be roasted, grilled, baked, or even made into noodles. Try Roasted Tromboncino Squash with Garlic and Herbs for a flavorful side dish, or go savory with Stuffed Tromboncino Squash with Quinoa and Spinach. For a sweet treat, bake Tromboncino Squash Fries with Parmesan cheese. Or, try making Tromboncino Squash Soup with Coconut Milk for a comforting meal. These recipes showcase the many uses of tromboncino squash and are sure to inspire your next culinary adventure.
