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The reason behind the naming of the Trompeta, or Trombone Squash, is obvious.  Although tangled in the field, when the leaves died, back they looked, rather alarmingly, like limbs!  With the texture of a Summer Squash, like Courgette, and the orange, denser flesh of the Winter Squash, like Butternut, the Trompeta can be used in place of either.  Although it is still quite watery, so better to roast rather than boil.  This delicious, winter warmer was given to us by Harry our grower, who regularly graces us with his culinary delights.

800g        Trompeta Squash, thinly sliced

250g        Onions, chopped

500ml      Stock

180g        Basmati Rice (rinsed)

1              Finely chopped Chilli

150ml      Crème Fraiche

150g        Cheese, grated

  1. In a large saucepan saute the Onions in some oil and a splash of water for 20 minutes.
  2.   Add Chilli.  Stir in the Squash, Rice, Stock, mix well and simmer gently for 5 mins. Season with Salt and pepper.
  3. Stir in Crème Fraiche and Cheese.  Pour into baking tray, sprinkle a little more cheese on top and bake in the oven 160 degrees C; Gas mark 6 for 45 mins.