Tromboncino, or zucchetta, can be eaten as a summer squash or allowed to cure and eaten as a winter squash. The top photos is the summer tromboncino. At the bottom are the ones that made it through to the curing stage. I have them now, in my basement root cellar and will be eating them through the spring of 2019. They taste a lot like acorn squash but are much easier to peel. I use a puree of boiled or roasted winter tromboncino as a base for a tomato pasta sauce and for when I make pinto or black beans. I've baked it into breads and added boiled slices of it to miso soup.
