We saw a similar squash where we visited RHS Wisely during the summer – but theres was a serpentine squash.
Well this is what we’ve done with them!
Blue one picked them….. and pink one helped.
Then – as they are a novelty vegetable – you have to model them appropriately!
The harvest was less this year, but bigger, and better shapes than previously! This one was grown 2 years ago – Blue one used it as a golf club and a musical instrument!
So why this vegetable I hear you ask? Well I saw them on a programme with Rick Stein a couple of years ago, Saturday Kitchen, and this Italian guy was growing these in the UK in greenhouses – and they looked fab.
More importantly, they start off like a courgette, and can be eaten just like one, grated with lime juice. BUT if you leave them to ripen off (forget about them…. courgettes turn into marrows!) , these wonderful things turn into a butternut squash type vegetable.
Now I’ve just realised I’m called it a vegetable, but as it has seeds inside it – surely its a fruit?
Cut one medium trombonchino into smallish pieces – probably 4x5cm each. I tossed them in olive oil (about 20ml), and added lots of salt and pepper and than roasted them for about 50 minutes in a 180 degree C oven.
Then when they were nice and squishy and lovely and roasted brown, I took them out, allowed them to cool a bit (so I didn’t burn my fingers) and peeled them
It was delicious! We’ve still got 2 left so I need to come up with another recipe for those ones!