from packet to pasta: a squash’s journey

Tromboncino squash.  Favorite squash ever.  Had it once or twice from a guy I used to get CSA from.  Work at a farm.  Wanted to grow it.  Did.

Tromboncino squash is like no other.  It is the most delicate and deliciously buttery summer squash I have ever had the pleasure of putting in my mouth.  Before my first encounter with the squash, I could not even imagine a squash with this taste and texture actually existing.  I received my first tromboncino squash in a CSA share in maybe 2015 or 2016.  Only once in three years as a CSA member was I the lucky receiver of that glorious green squash, but that sole experience changed my perspective on squash, honestly.

This past summer, I was lucky enough to work at an organic vegetable farm full-time, and there I had the opportunity to grow food in a personal plot.  Naturally, I scoured the internet for a reliable source of tromboncino squash seeds, the natural delicacy I had been eager to relish again after my first delicious experience.  I found some seeds on aka Baker Creek Heirloom Seeds, and I ordered them.

The one challenge with this whole squash project was that I had no idea what I was doing.  Sure, I worked at a farm, but I kind of just did what they told me and had never grown anything on my own.  But I was so, so excited.

I got some help learning how to plant my seeds correctly in a seed tray, and all 10 seeds germinated!  Then I put them in the ground, and all 10 of them lived!  Then I watered them almost every day, then almost every week, and then I kind of forgot about them for a while because I was taking a physics class and things got stressful… But they all lived!  I weeded them once or twice in those early days, but then the squash plants crowded out all the weeds.  Before I knew it, I had a whole bunch of squash with barely any effort!!

I had so many squash that it got to the point where I was giving them out to my friends, family, my friends for their friends, plus a few randoms.  I even filled a cardboard box with squash one day and left it outside of some offices with a sign that read, “Squash that need a home.”  It was glorious.


In this process, I learned that tromboncino squash can also be a winter squash if left on the vine long enough to mature.  I let quite a few get to that stage, and now I have squash for the winter too.  It’s been 3 months, and they’re storing great.  These squash just get better and better.

One weekend after a particularly bountiful squash harvest, I came home to my parents house (with a real kitchen unlike my makeshift dorm room kitchen that I use at school), and decided to try something new.  I had always just sautéed the squash on its own to enjoy the delicate flavor.  But I wanted to experiment, so I decided to make tromboncino squash and fennel ravioli.

I roasted some farm fennel, farm garlic, and squash in the oven, then purred it in my food processor.  I made a very basic ravioli dough with water, flour, and a little cornstarch.  I put that delicious filling inside my dough, and I cooked it and ate it.  It was wonderful!  Who knew this precious squash could get even better?  This was the best ravioli I have made in my life.  I love this squash.  I love it.






Let’s celebrate our ancestors who came before us and cultivated tromboncino squash and all the other marvelous vegetables that we get to enjoy today.



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