This sautéed tromboncino squash is one of the easiest ways to use up a summer harvest of this unusual Italian squash. Thinly sliced and pan-seared until lightly browned and crisp, it's topped with Parmesan, sunflower seeds, and fresh basil. Ready in 20 minutes, it's a great side for almost anything off the grill.
It's my first year growing tromboncino squash in the garden, but it certainly won't be the last. This squash, also known as zucchetta rampicante, was highly recommended by a few gardeners I follow, and I chose to grow it for two reasons.
First, it is part of the Cucurbita moschata plant family, which includes butternut squash. This is important because these squash varieties are more resistant to the squash vine borer, a type of caterpillar that bores into squash vines, cuts off water and nutrients, and causes the plants to wither and die. For years, I've lost the battle against these pests and have struggled to grow squash.
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Second, what's even cooler about the tomboncino is that it can be harvested as either a summer squash when young or left on the plant to mature into a winter squash. And as a winter squash, it stores incredibly well, with some people saying it will last almost a year.
Fortunately, it also has a great flavor, like a cross between zucchini and butternut. In this recipe, I am using it as a summer squash. Though I think this method would work just as well if you pick yours as a winter squash. See the variation notes below for more.
😍 Why You'll Love This Recipe
- It's fast and nearly effortless. Minimal prep, ready in 20 minutes, and just a handful of ingredients.
- The flavor is genuinely different. A cross between zucchini and butternut squash, with a subtle nuttiness zucchini alone doesn't have.
- It works for both stages of the plant. Use it as a summer squash now, or the same method adapts for the mature, winter-squash version later in the season (see the variation notes).
Summer squash and zucchini recipes get a bad rap, but I'm all about making them taste great. Like in this zucchini curry, they melt into a delicious creamy coconut sauce with other vegetables. Or in this zucchini pasta with mushrooms, they're kept bright and fresh with basil, lemon zest, and crunchy breadcrumbs.
Try serving this side dish along with one of my summer beverages, such as a tart lemon balm lemonade, and herby basil mojito, or a botanical forward cucumber and gin cocktail.
🧀 Ingredients
Here's everything you need to make the recipe.
Key Ingredients
- Tromboncino squash: As a summer squash (which is how I use it in this recipe), it has a flavor similar to zucchini but is less watery and a bit nuttier. Think of it as a mix between zucchini and butternut. This Italian squash can grow several feet long, and unless you're serving a crowd, you likely don't need the whole thing to make this recipe. You can use as much as you like, depending on how many people you're serving. Tromboncino is not the most popular of squash, and while you may find it at a farmers' market on occasion, you'll likely have to grow your own to enjoy it, and that's probably why you're here.
- Parmesan cheese and sunflower seeds: I like to top the sautéed squash with both of these to add a little cheesiness and crunch. But neither is essential. You can leave them out if you prefer, or use other cheeses and nuts/seeds.
Check out the recipe card below for the complete list of ingredients and quantities.
🌿 Substitutions & Variations
- Tromboncino as a winter squash: If your tromboncino has matured on the vine and is now in winter squash territory, that's fine. This recipe will work. You will just want to peel the squash before slicing and you may need to cook the slices slightly longer. Aim for the same lightly browned result, but you should also taste a slice to get a sense of how long it needs to cook until tender.
- With zucchini or summer squash: You can use this same method with zucchini or summer squash. You'll want to slice them a little thicker since they have more water and are prone to falling apart when thinly sliced.
🔪 Instructions
- Step 1: Thinly slice the squash. You don't need to peel it when it's young.
- Step 2: Heat your pan over medium-high and coat it with olive oil. Add the squash slices in a single layer.
- Step 3: Season with salt and pepper, then cook for 2-3 minutes per side or until lightly browned. Flip and cook another couple of minutes on the other side.
- Step 4: Serve topped with grated Parmesan cheese, a sprinkle of sunflower seeds, and some chopped basil leaves.
✨ Top Tips
- If the pan dries out while cooking the squash, just add more oil as needed.
- If you're cooking a larger amount of squash, you may transfer the cooked slices to a pan in a 200°F oven to keep them warm.
🍳 Equipment
Nonstick pan: The thinly sliced squash can quickly stick to a typical pan, so I prefer to use a nontoxic nonstick pan. You can use whatever type of pan you prefer.
🥡 Storage
This squash is best enjoyed immediately. However, leftovers can be stored in the refrigerator for up to three days and reheated gently in a pan on the stove with a little oil for best results.
🙋🏻♂️ FAQ
If picked as a young squash in summer squash form, you do not need to peel tromboncino before cooking. If it is matured into a winter squash, then you should peel it for the best result.
When young, it tastes a lot like zucchini but a bit less watery and a little nuttier. When matured into a winter squash, it is a lot like a butternut squash and can be used in virtually all the same ways.
When young, you can use it just like zucchini. It's great sauteed, but can also grated into bread or muffins, tossed into a stir fry, or roasted with other vegetables. When fully mature, you can store it for several months and use it as you would butternut or other winter squash, such as in soups and stews or roasted until tender.
🌿 Pairing
Try serving this squash side dish with one of my other recipes:
📖 Recipe
Sautéed Tromboncino Squash
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This sautéed tromboncino squash is one of the easiest ways to use up a summer harvest of this unusual Italian squash. Thinly sliced and pan-seared until lightly browned and crisp, it's topped with Parmesan, sunflower seeds, and fresh basil.
Ingredients
- about ½ a tromboncino squash (the long thin half)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 2 tablespoons sunflower seeds
- 2 tablespoons grated Parmesan cheese
- ¼ cup roughly chopped basil
Instructions
1. Prep the squash. Thinly slice the squash into rounds about ¼ to ½ inch thick.
2. Cook the squash slices. Preheat a nonstick pan to medium-low heat. Add the olive oil and let it heat for a minute. Add a single layer of squash slices to the pan and sprinkle with some of the salt. Let cook for 2-3 minutes per side, until lightly golden brown. Use tongs to flip the slices and cook for another 3 minutes, or until just browned. Transfer to a plate and continue cooking with the remaining tromboncino slices as needed.
3. Serve the squash warm, topped with sunflower seeds, Parmesan, and basil.
Notes
Add more oil to the pan as needed.
If you're cooking a larger amount of squash, you may transfer the cooked slices to a pan in a 200°F oven to keep them warm.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian
🍴 Related Recipes
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