Stuffed Tromboncino Squash

Ingredient Source:

Trombocino Squash

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.

Ingredients:

  • The bottom part of the squash cut in half
  • 1 teaspoon smoked paprika
  • 4 teaspoons of my Italian Spice Mix
  • Olive oil, enough to coat the squash
  • Paneer stuffing, enough to fill the squash cavity.  I used the same stuffing that I used in my Stuffed Peppers.  You can use any stuffing you like.

Prep:

  • Cut the bottom part of the squash in half and scoop out the seeds
  • Put the squash on a baking sheet cavity side up
  • Combine the Italian Spice Mix with the smoked paprika
  • 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.

Roasted Tromboncino Squash Medallions

Ingredient Source:

Trombocino Squash

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:

Trombocino Squash Ingredients

  • 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
  • Olive oil, enough to coat the squash medallions

Prep:

Trombocino Roasted

  • 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 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 7 minutes.
  • Remove the sheet tray from the oven and flip the medallions over.  Roast until tender.  About 5 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:)

Heirloom Caprese Salad

Ingredients:  Serves 4-6

  • 1 pound baby heirloom tomatoes
  • 1 large bunch of basil leaves (I used sweet Italian basil which I grow myself)
  • 1 pound fresh mozzarella
  • the best olive oil you can find (I drizzle it on.  I don’t measure how much I am using)
  • seal salt (to taste)
  • freshly ground pepper (to taste)

Prep:

  1. Cut tomatoes in half (use a serrated knife so the tomatoes don’t get bruised).  Put them in a bowl.  Sprinkle with sea salt, pepper and olive oil.  Toss together and set aside.
  2. Cut the fresh mozzarella into pieces about the same size as the tomatoes.  Set aside in a bowl.
  3. Remove the individual leaves of basil from the stem and set aside on a plate.

Assembly:

  1. Arrange on a platter.20151105_152317
  2. Place a tomato half, then a piece of mozzarella, then a basil leaf.  Keep alternating in this fashion.  I usually start at the edge of the platter and work my way to the center.  You can use whatever pattern you like.
  3. Drizzle with olive oil and enjoy.