Tromboncino Squash is a distinctive Italian heirloom of Cucurbita moschata, known for long, gently curved fruit with a bulbous blossom end. Harvest young for tender summer squash with a mild, sweet, nutty flavor, or allow selected fruit to mature for a firmer winter-squash-style harvest. Vigorous vines trained on a sturdy trellis make an eye-catching garden feature and keep the long fruit easy to find. Each packet contains 50 non-GMO heirloom seeds.

Germination Rate: 85%. Test Date: 1/26. FEDCO.

Texas Minimum Germination Rate: 75%

Why Choose Tromboncino Squash?

• Distinctive Italian Heirloom: Long, curved fruit with a rounded blossom end brings unusual shape and kitchen versatility to your harvest.
• Two Harvest Stages: Pick young for tender summer squash or leave selected fruit to develop a hard rind for mature-squash cooking.
• Mild, Nutty Flavor: Young fruit pairs easily with garlic, lemon, herbs, and other fresh garden vegetables.
• Vigorous Vines: Warmth, consistent moisture, fertility, and regular picking support productive growth.
• Trellis-Friendly: Strong vertical support helps keep long fruit clean and visible while making better use of garden space.
• Open-Pollinated and Non-GMO: Grow a traditional heirloom; seed saving requires mature fruit and suitable isolation from compatible squash varieties.

Planting Tips for Success

• Timing: Direct sow after the last frost once soil and weather are consistently warm. Squash does not tolerate frost or cold, wet soil.
• Sunlight: Choose full sun with at least 6–8 hours of direct light daily.
• Soil: Use fertile, well-drained soil enriched with finished compost.
• Depth: Sow approximately 1 inch deep and maintain even moisture until seedlings establish.
• Spacing: Allow generous room for vigorous vines, whether spreading across a bed or trained vertically. Avoid crowding foliage.
• Support: Install a strong trellis before vines become large. Guide shoots gently and use soft ties or fruit slings when needed.
• Watering: Water deeply and consistently at soil level, especially during flowering and fruit development. Mulch around established plants without burying stems.
• Fertilizing: Use soil-test guidance and follow fertilizer label directions. Avoid excess nitrogen, which can favor leaves over fruit.
• Pollination: Allow pollinators access to flowers. Early male flowers may appear before female flowers begin setting fruit.
• Harvesting: Cut young fruit regularly while tender. For a mature harvest, leave selected fruit until the rind hardens and harvest before frost. Texture and cooking needs change with maturity.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Grilled: Slice young fruit lengthwise, brush with oil, and grill until tender with light browning.
• Sautéed: Cook young rounds or half-moons with garlic and herbs for a quick side dish.
• Roasted: Toss evenly sized pieces with oil and seasonings and roast until tender.
• Stuffed: Split larger tender fruit and bake with a cooked grain, vegetable, or protein filling until heated through.
• Fresh: Wash and slice tender young fruit into thin ribbons for salads or chilled vegetable dishes.
• Mature Harvest: Peel hardened rind and remove developed seeds as needed, then use the firmer flesh in roasted, baked, or simmered dishes.

Order Tromboncino Squash Seeds Today

Grow distinctive Italian heirloom squash for tender young harvests and flavorful mature-squash meals.

Nutritional Information

Existing generic young summer squash reference, not a Tromboncino-specific analysis. Applies to harvested young fruit, not planting seeds. Per 1 cup raw, approximately 124 grams:

• Calories: Approximately 20.
• Total Fat: Approximately 0.2 gram.
• Sodium: Approximately 2 milligrams.
• Total Carbohydrate: Approximately 4.2 grams.
• Dietary Fiber: Approximately 1.4 grams.
• Total Sugars: Approximately 2.5 grams.
• Protein: Approximately 1.5 grams.
• Vitamin C: Approximately 21 milligrams (23% Daily Value).
• Potassium: Approximately 250 milligrams (5% Daily Value).
• Folate: Approximately 36 micrograms (9% Daily Value).

% Daily Value is based on a 2,000-calorie diet. Values are estimates and vary with growing conditions and preparation. Mature fruit has a different nutritional profile.

Important Disclosures

• Variety Disclaimer: Fruit length, curve, bulb size, color, maturity, and yield vary with climate, pollination, soil, and care.
• Harvest Stage: Harvest young for tender summer squash or leave selected fruit for a firmer mature harvest. Adjust preparation to the rind and seed development.
• Seed Storage: Store unused seeds sealed in a cool, dry place away from sunlight, heat, and moisture.
• Planting Zones: Grow as a warm-season annual and follow local frost dates and soil temperatures when choosing planting dates.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Lemon-Garlic Sautéed Tromboncino Squash

Use young, tender harvested Tromboncino fruit for this quick side dish, not the planting seeds in this packet. Serves 4. Preparation: 10 minutes. Cooking: 10–12 minutes.

Ingredients

• 1 1/2 pounds young Tromboncino squash
• 2 tablespoons olive oil, divided
• 3 garlic cloves, finely minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Lemon wedges, optional, for serving

Directions

1. Wash the squash under running water, trim the ends, and dry well. Leave tender skin on. Slice the neck into 1/4-inch rounds. Halve the bulb, remove any firm seeds, and cut into similar-thickness half-moons.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook half the squash in a single layer for 4–5 minutes, turning once, until lightly golden and crisp-tender. Transfer to a plate.
3. Add the remaining tablespoon oil and cook the remaining squash the same way. Lower the heat to medium.
4. Return all the squash to the skillet. Add garlic, salt, and pepper and toss for about 1 minute, until the garlic is fragrant but not browned.
5. Remove from the heat and stir in lemon zest, lemon juice, and parsley. Taste and adjust seasoning.
6. Serve warm with optional lemon wedges. Avoid overcrowding the skillet so the squash browns rather than steams.

Serving and Storage

Serve alongside grilled dishes, beans, or cooked grains. This recipe is intended for young squash; hardened mature fruit needs peeling and a longer cooking method. Refrigerate leftovers within 2 hours in a covered container, use within 3–4 days, and reheat to 165°F before serving.