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This delicious and very easy-to-make Trombocino Squash recipe and photos were shared with me by Karen Calanchini,
Food Stylist and Photographer, of Redding, CA.
This is a very simple dish what brings out the flavors of the heirloom
vegetables. Excellent with Karen's
Grilled Cedar Plank Wild Salmon
and
Broccoli Salad with Cashews.
Learn about
Squash Hints,
Tips, and Information, and more delicious
Squash Recipes.
Trombocino Squash with Tomatoes
Recipe Type:
Vegetables,
Squash,
Chile Peppers
Yields: 2 servings
Prep time: 20 min
Cook time: 25 min
Ingredients:
2 medium-size Trombocino
squash, cut into 1/2-inch slices*
2 tablespoons unsalted butter
1/2 tablespoon extra-virgin
olive oil
Coarse salt
and freshly-ground
black pepper to taste
1 dried Arbol Mexican
chile pepper, stemed**
1 large red heirloom-type fresh tomato (that is getting a bit soft), peeled and chopped
 * Trombocino Squash is also known
as Zucchetta Rampicante Squash. It is a very tasty summer squash. You may substitute other squash such
as Yellow Crookneck or Zucchini Squash. Look for it at your local Farmer's
Market or local fruit and vegetable stands. It is fun to explore and cook with
heirloom varieties of squash.
 **
Chiles de arbol or arbol chile (ARE-bowl) are narrow, curved chiles that start
out green and mature to a 3-inch to 5-inch bright red pod. The arbol chile is
very hot, and related to cayenne pepper.
These chiles register
around 50,000-65,000 on the scoville heat unit scale (or about 7-8 on a 1-10
scale). These
chile peppers are found Mexican Food Stores and in most hispanic food sections
of grocery stores. If you can't find arbol or guamillo chile peppers, substitute dried cayenne
chile peppers.
Preparation:
Put on a pair of latex gloves before beginning
this recipe.
Always wear gloves when working
with hot chile peppers (fresh, dried or roasted
chiles). Never touch your eyes when working with
chiles. Please don't learn this lesson the hard
way!
Roll the Arbol chile pepper between your fingers to
loosen the seeds, then break the chile in half and shake out as many seeds as
will come out easily.
 In
a large frying or sauté pan over medium heat, heat the butter and olive oil.
Place the squash in the pan and simmer until the bottoms of the squash begin to
brown. Turn squash slices over and let the other side brown. Add salt and pepper
to taste.
Add the Arbol chile pepper and the tomato. Turn
heat to low and let simmer for approximately 15 minutes, stirring occasionally.
The slightly softened tomato will break down into a nice sauce and will thicken
as it simmers. As soon as the squash is cooked to your liking, remove from heat.
Taste again for salt and pepper (adjust if needed), and serve.
Variation: Feel free to add any fresh herbs, such
as thyme, basil, or oregano.
Makes 2 servings.
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