Tromboncino Squash grown by Sunset Hill Farms in Smithville, Texas. I bought the beautiful, longest one at the farmer’s market in downtown Bastrop, Texas. I was very excited to see this squash because it is an Heirloom vegetable originally from Liguria, Italy. It tastes halfway between butternut squash and spaghetti squash. I used the long part to make roasted medallions topped with pesto. I used the bottom part to make Stuffed Tromboncino Squash.
- The long part of the squash cut into one inch medallions (use any squash you like)
- 1 teaspoon smoked paprika
- 4 teaspoons of my Italian Spice Mix
- Salt and pepper to taste
- Olive oil, enough to coat the squash medallions
- Cut the long part of the squash into one inch medallions. Set aside the fat part to make Stuffed Tromboncino Squash.
- Put the medallions on a lined baking sheet for easy clean up.
- Combine the Italian Spice Mix with salt, pepper, and the smoked paprika.
- Sprinkle the first side of the medallions with the spice mix and drizzle on olive oil to coat. Gently rub in the spice mix and olive oil into each medallion. Flip the medallions and repeat on the second side.
- Preheat the oven to 400 F
- Place sheet tray of medallions in the middle of the oven.
- Let roast until you see the moisture in the medallions bubbling. About 10 minutes.
- Remove the sheet tray from the oven and flip the medallions over. Roast until tender. About 7 minutes. Then turn the oven off and leave in for another 5 minutes. This will allow the side resting on the sheet tray to get nicely caramelized without burning.
- Place medallions on a platter caramelized side up. Top with pesto sauce (optional.)
Enjoy with a glass of red wine (not optional, HA!! HA!!, LOL:)