17 October, 2017
Vegalicious Tromboncino Made Into Baba Ganoush
What is a tromboncino squash? It looks like something out of Cinderella’s garden, long and somewhat curly. Not a typical looking summer or zucchini squash. The vines wander all over the garden and surrounding area. One might think with a whisk of a magic wand, a carriage might appear to take Cinderella to the famous ball.
Baby squash – grow baby grow!
I love the vine tendrils this plant produces.
Tromboncino, also known as zucchetta, or schiacciare (Italian) is associated with summer squash, and some equate it to zucchini. It is thought to originate from Liguria, a coastal region in northwest Italy.
I’ve had a fascination with this squash for years. I saw them in Sicily many years ago and was struck by their odd shape and large size. I didn’t think they would grow in Portland because of the mild temperature, but to my delight, I was successful this summer. They were slow growing from germination, but the great thing about this squash is that you can let them continue to grow through the fall season. I am surprised how many squashes I was able to harvest from two plants.
What can you do with a tromboncino squash? Use it in about anyway you would a summer squash. For something different, I tried this recipe baba ganoush.
I just love the shape of this strange looking squash!
Cut up and ready to cook.
Grill in outside BBQ or inside using the oven.
Scoop out the soft flesh.
And it’s baba ganoush!
- 4 whole zucchini or 1 large tromboncino
- 1/4 cup tahini
- 2 garlic cloves, finely grated
- 1/2 tsp paprika
- Pinch of cayenne
- 1/2 lemon, zest and juiced
- Chopped roasted hazelnuts
- Fresh mint, chopped
- Pinch of paprika
- Pinch of zaatar
- Drizzle of olive oil
- Using a hot grill (I used our charcoal grill for added smoky flavor), cook the squash until all sides are blackened. Use tongs to turn it every so often.
- Once done, remove and place in a bowl. Cover with foil and allow to cool until easy to handle or room temperature.
- When cooled, carefully remove all the outer charred skin, leaving the soft flesh.
- Mix squash flesh with tahini, garlic, lemon zest and juice, and spices. Don't over mix or it will get too thin.
- Pour onto a shallow bowl and garnish with mint, spices, chopped nuts and a good drizzle of olive oil.
- Squash will be soft enough to gently stir in. No need for food processor in my opinion.
“Did you know that you can cut part of it and let the other part seal itself–it produces its own glue. Then you can leave it out for a number of days until you finish it and it keeps just fine. Clever these Italians!”
Of course, we are!