I was away from my garden for a few weeks and came back to these monsters… One is tan, one light green. Both have a few insect holes but are mostly intact. I usually like to pick them young and use like zucchini. What should I do with them? Are they worth using or will they taste terrible?
by npj1564
19 Comments
Seeds?
Green-zucchini, tan – butternut squash
When they get tan like that they are more like a butternut I think. Since they have bug holes they wouldn’t be old for storage and the stems are too green for storing anyways. I’d just cut into it and see how the flesh is, if it’s soft or more like a winter squash
A woman in my town grows them and gives them to her chickens.
You can leave them on unil they get fully tan. Then harden them to store for months. I was eating my trombocino well into February. They taste like butter nut squash.
I seen some people bake it in the oven, you can cut it in quarters and drizzle some honey
Use a vegetable spiralizer and turn them into zoodles!!
Play baseball?
Seious answer: make soup?
Verde, da pra comer refogado. Madura doces e compotas
If you pick when smaller and greener they are just like zuchini/simmer squash. Out of the box idea is kimchi (cucumber recipe)
If you let them grow much bigger you can use them like any winter squash.
If there is any sign of pickleworm damage then it will not store as a winter squash. Also they don’t look ripe enough to collect seeds. You want the skin to be hard enough that a fingernail won’t leave an indent. I would cut them up and roast them.
Green = calabacitas. Brown = roasted, soup, or added to stews.
The narrow part is still fine on both! Sauté, grill, roast or whatever method you like your squash best.
They taste amazing! I make ground beef bowls with them. I take the tromboncino squash and pulse it in a food processor until it’s nicely chopped. Sauté leeks or onions in olive oil, season with salt and pepper. Add ground beef and season as well until brown. Let cook. Add the squash. I then make a dressing of maggi sauce (soy sauce can work too), brown sugar, microplaned garlic and sesame oil and drizzle over top and let simmer and then eat it over rice! Add chili crisp as a topper. That’s a go to dinner and high protein! If you can’t use all of the squash I also chop and freeze it
I know it’s not the right time of year, but we used a tan one the same way we use pumpkin in our Thanksgiving recipes last year. Pie, soup, roasted, etc. I don’t think there are many summer dishes that use pumpkin, but it is an easy substitute.
I make an olive oil based pasta with them. They’re also great in red sauce. Dehydrate well also
First time growing myself. Can’t wait to try them. Flowers just starting here in NJ.
I scraped out the seeds and part of the stem core and stuffed them.
Veggie/Vegan friends loved it with the mushroom, pepper and spinach stuffing i made.
Diced it freezes well enough too, though once frozen its really only good for soups.
Tromboncinonare delicious when fully ripe. They’re like a very soft butternut, but I like the flavor better.