Monday, September 21, 2015

Zucchino rampicante was a pleasant surprise!

AKA tromboncino!  Definitely a favorite this year.  Fast-growing, huge yield (10 fruits per plant) and a delicious pumpkin flavor.

I did not try them as green summer zucchini, but being more of a winter squash it wouldn't surprise me that the green squash would have a different flavor.

Anyway, I let them mature to a deep tan, like a butternut or a neck pumpkin, with bright orange flesh and a very strong pumpkin aroma and flavor.

I made ravioli to the following measurements:

Zucchetta Ravioli Filling

1 medium trombone squash or other butternut type (2 cups puree)
1/2 stick butter, softened
1 t, fresh sage, finely chopped
salt
pepper

Peel, seed and cut squash into 2 inch chunks.  Lay on a baking sheet and bake at 350 for 1 hour or until very soft, but not dried out or darkened. Allow to cool in a strainer, then puree. Add butter, sage, salt and pepper and mix until incorporated.  Use in ravioli or other filled pasta.  Enjoy!

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