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Tromboncino Squash Recipe

Sautéed Tromboncino Squash with Garlic and Herbs

A quick, healthy, and flavorful tromboncino squash recipe perfect for weeknight dinners. Tender sautéed squash is infused with garlic, olive oil, and fresh herbs for a simple yet delicious side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: main dish
Cuisine: Italian
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium tromboncino squash sliced
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 2 tbsp fresh parsley or basil chopped

Equipment

  • Cutting board
  • Sharp knife
  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Measuring spoons

Method
 

  1. Wash and slice the tromboncino squash into ½-inch thick rounds.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add minced garlic and sauté for 1–2 minutes until fragrant.
  4. Add the sliced squash to the skillet and cook for 5–7 minutes, stirring frequently, until tender but still slightly crisp.
  5. Season with salt and pepper, then sprinkle with fresh parsley or basil.
  6. Serve immediately as a side dish or mix into pasta or grain bowls.
    Tromboncino Squash Recipe

Notes

  • You can spiralize the squash for a low-carb pasta alternative.
  • For extra flavor, add a sprinkle of Parmesan cheese or red pepper flakes.
  • Avoid overcooking to prevent the squash from becoming watery.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days.
  • Tromboncino Squash Recipe