Tromboncino Squash grown by Sunset Hill Farms in Smithville, Texas. I used the long part to make Roasted Tromboncino Squash Medallions. Now I am using the bottom part.
Sprinkle the squash cavity with the spice mix and drizzle on olive oil to coat
Roast at 400 F for 10 minutes
Fill with the stuffing and bake for an additional 10 minutes.
Recipe Notes: This a great main dish for a vegetarian. You can par bake the squash and stuff it ahead of time. Then, just before serving you can do the final baking step and serve it hot out of the oven.
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.
Ingredients:
The long part of the squash cut into one inch medallions (use any squash you like)
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.
Cook:
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:)
UPDATE ON July 25, 2020:
I like this recipe so much that I made an Indian version called Roasted Bottle Gourd Medallions. Same idea, but using an Indian squash and my Indian Spice Mix. Check it out and let me know what you think.
2 medium jalapeno peppers, minced (leave the seeds in if you want it extra spicy)
2 tablespoons ghee (Indian clarified butter)
2 tablespoons tomato paste
2 teaspoons garam masala
1 teaspoon red chili flakes
1 teaspoon Kalonji (black onion seeds)
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
salt and pepper to taste
Prep:
The onion and tomatoes are diced. The garlic, jalapenos and ginger are minced. The kale is removed from it stem and chopped.
Prepping the peppers:
Using a serrated knife cut the top off of each pepper
Using a paring knife remove the seeds and the pith
Using a small paring knife remove the pith and seeds from the inside
The pepper should like this
Place the top back on the pepper and place in a small baking dish
Rub each pepper with oil and sprinkle with salt and pepper. Bake in for 15 minutes in a 350 F oven
Cook:
Place the onion, ginger, garlic, jalapenos, chili flakes, all three seeds and the ghee in a large skillet. Turn stove to medium and brown (about 10 minutes)
Add tomato paste and cook for two minutes
Add tomatoes, turmeric, cayenne pepper, smoked paprika and a pinch of salt. Cook for another two minutes
Add the kale and 1/2 teaspoon of salt. Cook until the kale is soft (about 5 minutes)
Add the paneer, break it up with a wooden spoon and cook for 10 minutes. Stir occasionally to mix well and prevent sticking. Taste and add salt or black pepper as needed.
Stuff each pepper and replace the top. At this point you can store it in the refrigerator. Just before serving, preheat the oven to 350 F and bake for 15 minutes.
The stuffed peppers can be served as side dish or a main dish for a vegetarian option. If you have any stuffing left over, it can be used to make hors d’oeuvres such as stuffed tomatoes or mushrooms.
I also enjoy placing it on a small papadum (lentil wafer.)
For a Vegan option, the stuffing can be made with vegetables like sweet potatoes.
Traditionally, the peppers are either stuffed with paneer or potatoes and peas.
Paneer cured in olive oil with green peppercorns and pink Himalayan salt
Ingredients:
Juice of 2 limes (you can also use vinegar or lemon)
1 gallon of milk (get the best milk you can. Paneer is usually made with cow’s milk. This one is special because it is made with goat milk from my goat, Oreo)
Equipment:
large stainless steel pot for boiling the milk
medium stainless steel pot with insert (you can use a pasta pot)
glass bowl that fits inside your stainless steel insert
cheese cloth
something to weigh the cheese down ( I used a marble mortar)
Cook:
Place the milk in the stainless steel pot. Turn stove on high and bring it to a boil.
Let the milk cool a little bit. Then add the lime juice. Stir and bring it to a boil again. The curd will separate from the whey.
Place the cheese cloth in the pot with the insert
Slowly pour the curds and whey into the cheese cloth. Let the whey drain. The curd will remain in the cheese cloth.
Gather the cheese cloth around the curd and place it in the glass bowl.
Place the glass bowl with the curd back in the strainer. Put a weight on it.
Cover and let stand in the refrigerator overnight.
Don’t throw the whey away. Store it in a glass container in the refrigerator. It can be used for other recipes and smoothies. It is high in protein. My husband uses it in his protein shakes.
Recipe Note: The paneer shown here is cured in olive oil with green peppercorns and pink Himalayan salt. The flower in the center is a basil flower. I did this to add additional flavor and color, but this step is not traditional.
cookingwithloveandspices 