The Tromboncino squash, Cucurbita moschata, is an Italian heirloom variety known for its distinctive, elongated, and often curved shape, resembling a trombone. Originating in Liguria, Italy, this vining plant produces long fruits that can reach up to three feet if allowed to fully mature. Belonging to the same species as butternut squash, Tromboncino is resilient against common pests like the squash vine borer. This dual-purpose squash can be harvested at two distinct stages for completely different culinary uses.
Harvesting for Tender Summer Use
Tromboncino is harvested as a tender summer squash, serving as an excellent substitute for zucchini. For the best texture and flavor, the fruit should be picked while immature, before the skin begins to harden. This stage is typically reached around 60 to 80 days after planting.
The ideal size for a summer harvest is when the fruit is pale green, glossy, and measures between 8 to 15 inches long. At this point, the flesh is firm, and the thin skin should be easily pierced with a fingernail. It is important to harvest frequently, as leaving young fruit on the vine can slow the production of new squash. These tender squashes do not store well and should be consumed within a week of picking.
Recognizing Maturity for Winter Storage
To harvest Tromboncino as a winter squash, it must be allowed to fully mature on the vine. The most noticeable sign of maturity is the color transformation, as the pale green skin develops into a deep tan or buff color, similar to that of a butternut squash. This color change signals that the starches are converting to sugars, enhancing the flavor and density of the flesh.
A crucial indicator of maturity is the hardening of the rind, which should be firm enough that a thumbnail cannot easily penetrate it. This tough outer layer allows the squash to be stored long-term. Another reliable cue is the drying and withering of the stem attached to the fruit. Since the plants are not tolerant of frost, the mature squash must be harvested before the first hard frost to prevent damage that would compromise its storage potential. When harvesting, use a sharp knife or shears and leave a stem section of 1 to 2 inches attached to the fruit, which helps seal the squash and prevents rot.
Curing and Storing Your Harvest
The mature Tromboncino squash requires curing to maximize its storage life and improve sweetness. Curing involves allowing the squash to dry and harden further in a warm, well-ventilated location for 7 to 14 days. The ideal conditions for this process are temperatures between 80 to 85°F.
This exposure to warmth helps the rind toughen into a protective barrier, preventing moisture loss and resisting decay. Curing also concentrates the natural sugars within the flesh. After the curing period is complete, the squash should be moved to a permanent storage area that is cool, dark, and dry. Optimal long-term storage conditions are temperatures around 50 to 60°F with low humidity. A properly cured and stored winter squash can last for several months.