The Climbing Trombetta, is a very interesting squash. It looks like a stripped Zucchini with a bulb on the end and has a slight taste of an Artichoke. The leaves are really very large and it takes a lot of space in the garden.
I love to cook squash, mostly I just love it steamed with a little butter and some salt, pepper and a few fresh herbs. There are so many ways to cook squash, most all the squash family can be put into a casserole. I have a great green chilies squash recipe in my new cookbook, "Miz Helen's Kitchen Table". Some of the squash are very good dipped in batter and fried, some are even used as an ingredient in bread. I love the fall Butternut squash baked and the butternut squash soups are heavenly. I love a stuffed acorn squash as an entree and don't forget the spaghetti squash with a wonderful Italian Sauce.
Italian Trombetta Tomato Saute
Miz Helen's Kitchen
6 to 8 cups Trombetta Squash,peeled and chopped
1 onion,medium dice
4 medium fresh tomatoes, peeled and diced with juice
1 tablespoon olive oil
1 tablespoon fresh oregano, chopped fine
1 clove garlic, minced
Salt and Pepper to taste
1 tablespoon Balsamic Vinegar
Add olive oil to a hot skillet, after oil is hot, saute squash and onion until onion is clear, add garlic and fresh tomatoes with juice ,cook covered for 5 minutes on low heat. Uncover and add oregano salt and pepper to taste. Drizzle the balsamic vinegar over the dish before serving.
Option: If Trombetta Squash is not available, try Yellow Summer Squash or Zucchini
God has been so good to me and has blessed me in so many area's of my life. On my birthday today I am reflecting back on all the wonderful people that God has placed on my path. I am so grateful for my life, so lets celebrate life today and all that an awesome God has given us! Let's have some birthday cake...
Come back to see me.
Peace and Joy