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With only 82 calories per one-cup serving, butternut squash provides 457% of the RDI (Recommended Daily Intake) of vitamin A and 52% of the RDI of vitamin C. Also scrumptious and versatile, squash is a major component of culinary cultures worldwide. The soup should last in the fridge for up to 5 days.

This sounds great. If you are cooking for one or two people, you may want to freeze half of it for later.

The young, tender fruits (middle) are great substitutes for yellow and zucchini squash.Cory Tanner, ©2019, Clemson, Sautéed Tromboncino squash.Cory Tanner, ©2019, Clemson. Calorie Breakdown: 8% fat, 67% carbs, 24% prot. In the diverse family of squash are true nutritional powerhouses, encompassing a wide array of forms, flavors, colorations, and culinary applications. You can use organic vegetable stock or homemade chicken stock. Tromboncino (Italian: [trombonˈtʃiːno]), also known as zucchetta (Italian: [dzukˈketta]), is a type of squash most often used as a summer squash. The original recipe called for zucchini, but I substituted tromboncino squash.

Tromboncino squash, however, are harvested and eaten when the fruits are young and tender, like summer squash. I just wanted to thank Dr. Carnahan and all the staff for a wonderful visit. The soup should last in the fridge for up to 5 days.

I love it, but run out of ways to serve it. Enjoy Tromboncino’s rich flavor steamed, grilled, or sliced raw in your favorite salad. As the fruit grow larger, the flesh becomes denser and more similar to the texture of the familiar butternuts, but is still quite tasty. Diabetes: Squash is a dense, filling food despite being fairly low in calories (45-90 calories per cup cooked, depending on type) with a low glycemic index and load. You are a true inspiration! I was very excited to see this squash because it is an Heirloom vegetable originally from Liguria, Italy. COVID-19 Extension Updates and Resources ... More Information ». Remove from heat and puree in your blender or Vita-Mix in batches. Creamy Summer Tromboncino Squash Soup. Your email address will not be published.

I appreciate you sharing your personal health journey. Add cilantro and lemon juice to the pot.

The good: This food is low in Saturated Fat and Sodium, and very low in Cholesterol.

I certainly understand how Dr. Jill got so popular!

Tromboncino squash, however, are harvested and eaten when the fruits are young and tender, like summer squash.

When quality matters, plant Territorial Seed.

The best part is that all butternut squashes are essentially immune to squash vine borer due to the species’ dense, solid stems. If you are cooking for one or two people, you may want to freeze half of it for later. It is also a very good source of vitamin C, vitamin B6, fiber, manganese, and copper. You can use organic vegetable stock or homemade chicken stock. I believe that God has allowed our paths to cross and that He is going to use you help restore my body to health.

The light green-to-tan fruit can grow up to 3 feet long and may be harvested anytime, from just a few inches through its full size. So, this year I ordered seed online and grew them for the first time. Squash are rich in the carotenoids necessary for vitamin A production and boast a wide complement of amino acids.

Winter squash is a good source of vitamin B2 and B3, folate, pantothenic acid, vitamin K, potassium and magnesium. I was sorry to see that it was only about 5 cups. For years I’ve heard other gardeners sing the praises of Tromboncino squash, but I had never tried them.

Good day Jill, you Motivated me very much. Tromboncino (Italian: [trombonˈtʃiːno]), also known as zucchetta (Italian: [dzukˈketta]), is a type of squash most often used as a summer squash.While nearly all summer squash are cultivars of Cucurbita pepo, tromboncino is a cultivar of Cucurbita moschata. Join our mailing list to receive the latest updates from HGIC. Thanks for Joining Me in the Microbiome Summit. Get Your Free Download Here. Join today and get Dr. Jill's Paleo-licious Snack Ideas for free! If your account was created prior to November 18th, 2019 you will need to create a new account. Again my thanks and blessings to you all. The best part is that all butternut squashes are essentially immune to squash vine borer due to the species’ dense, solid stems.

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You can use organic vegetable stock or homemade chicken stock.

Culture• Fertile, well-drained soil gives best results• Squash is a warm season crop, avoid planting too early; raised beds and plastic mulch help keep roots warm• Squash are monoecious (bearing separate male and female flowers on the same plant) and require insect pollination• Poor fruit set is often the result of inadequate pollination; plant bee attractant flowersDirect Sowing• Plant after frost danger when soil warms to 65°F• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill• Keep soil evenly moist but not wet as too much moisture causes seed to rot• Bush varieties: sow 3-4 feet apart• Vining varieties: sow 4-6 feet apartTransplanting• Start indoors 3-4 weeks prior to anticipated transplant date in 4 inch pots• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill• Transplant carefully as to not disturb roots Insects & Diseases• Common insects: Spotted and striped cucumber beetles, vine borers and squash bugs• Insect control: Row covers and/or apply Pyrethrin• Moschata species are resistant to vine borer• Common diseases: See chart below; diseases vary by region• Disease prevention: 3-4 year crop rotation, and fungicide applications Harvest & Storage• Summer squash: Harvest regularly when fruits are young to keep plants productive• Winter squash: Leave on vine until fully mature, rinds should be firm• When winter squash is mature cut stem leaving 2-4 inches remaining, gently wash in sanitizing solution; 10 parts water to 1 part bleach• For best results move winter squash to a warm dry area 80-90°F to cure; see each type (below) for curing requirements• Store winter squash at 50-60°F with 50-75% relative humidity and good air circulationCuring Requirements• Acorn: Curing not required; Stores 2-3 months• Buttercup: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months• Butternut: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months• Delicata: Curing not required; Stores 2-3 months• Hubbard: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months• Kabocha: Cure 10–14 days; Store 1–2 months for best flavor; Will keep 4–6 months• Mini-Hubbard: Curing not required; Stores 2-3 months• Spaghetti: Curing not required; Stores 2-3 monthsSeeds per gram• Acorn, Butternut, & Delicata: 9-16 • Buttercup & Hubbard: 3-7 • Green Summer: 4-11• Kabocha: 5–7 • Spaghetti: 4-7 • Patty Pan: 7-10 • Yellow Summer: 7-15 • Zucchini: 5-8 KEY TO SQUASH DISEASE RESISTANCE AND TOLERANCEHR indicates high resistance.IR indicates intermediate resistance.CMV | Cucumber Mosaic VirusPM | Powdery MildewPRV | Papaya Ringspot VirusWMV* | Watermelon Mosaic VirusZYMV | Zucchini Yellow Mosaic Virus* Numbers indicate specific disease race.