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Trombocino Squash with Tomatoes

Below is a favorite summer / fall recipe that we make to use some of our fresh produce from the garden. In fall it's especially good, as the tomatoes are sweeter as the cool fall weather approaches. Enjoy!


1 large Wild Child Farms trombocino ( or two medium) cut into ½ inch slices

2 tbsp butter, unsalted

½ tsp olive oil

Salt and pepper to taste

1 dried Arbol Mexican Chili Pepper, stemmed

1 large heirloom tomato that is getting soft, peeled and chopped.

Note: to stem the pepper, while wearing gloves roll it between your fingers to loosen the seeds, break pepper in half and shake out the seeds. They should come out easily.


In a large frying or sauce pan, heat the butter and olive oil over medium heat. Place the squash slices in the ban and simmer until the bottoms of the squash begin to brown. Turn slices over and brown the other side. Add salt and pepper to taste. Add arbol chile and tomato. Turn heat to low and simmer for approximately 15 min, stirring occasionally. The tomato will break down into a nice sauce and thicken as it simmers. Cook until squash is to your desired tenderness and serve.

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