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Thread: Cooking tromboncino squash

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    rary's Avatar
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    Default Cooking tromboncino squash

    This year VC set up a challenge to grow tromboncino (see trombo competition in the veg. section) having tried it I found that this veg is better than the average courgettes, and after making soup with them then tried frying them but have found that a light covering with garlic olive oil and roasting them is so far the best way to cook them (well to me anyway)
    Has anyone found better ways, and if so how do you cook them?
    it may be a struggle to reach the top, but once your over the hill your problems start.

    Member of the Nutters Club but I think I am just there to make up the numbers

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    Pretty much the same as you rary. Just use them as I would a courgette, but increasing cooking time slightly. Roasted they are lovely
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    I mostly roast them too and I think they're lovely. They take on the flavour nicely of whatever you put on them, but my favourite is lemon and garlic. Lemon and thyme is very nice too. I almost always roast them in cubes.
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    Grown them before but I haven't grown them this year - too common now

    I thought that they complemented the courgette plants as the courgettes start producing earlier but the trombones were producing better later in the year.

    I though that they worked well cubed then used as you would potatoes to bulk out soups and stews. They'd soak up the flavour and, if blended, thickened the soup nicely.

    They made OK chips but not as nice as pumpkin chips.
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    rary's Avatar
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    Jay-ell do you peel them first when making chips with them
    it may be a struggle to reach the top, but once your over the hill your problems start.

    Member of the Nutters Club but I think I am just there to make up the numbers

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    Thelma Sanders is online now Mature Fruiter
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    I like to slice them thinly, lengthways into pieces to fit my dish and use them instead of the pasta layer in a Lasagne.
    Also use them instead of the Aubergine in Aubergine parmigiana or Moussaka.
    I cut into small cubes and fry in a little butter/olive oil mix then stir into cooked spaghetti along with a small tub of herb and garlic Philadelphia cream cheese (or cheaper substitute- of course )
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    rary's Avatar
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    I'm beginning to think I made a mistake asking how you cook them as reading the above makes me hungry
    But many thanks for the cooking info. Folks, do keep the cooking methods coming,all information gratefully received
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    it may be a struggle to reach the top, but once your over the hill your problems start.

    Member of the Nutters Club but I think I am just there to make up the numbers

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    Like Thelma said, I really enjoyed mine instead of aubergine in moussaka. Sadly my plants basically produced one good fruit each and then cocked up their toes. :-/
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