Enjoy autumn’s bounty with our terrific tromboncino masala
Head Gardener Ned created this gloriously autumnal masala to tackle a bumper crop of appropriately named Tromboncino squashes.
Tromboncinos have a very long neck, which often curves back on itself. They’re a gift to the cook as they have few seeds and soft skins, which makes them easy to prepare.
This soup-like recipe uses a homemade spice paste from Simon Hopkinson, which you can also find on our website. Serves 6
Ingredients
- 1kg tromboncino squash, de-seeded and cut into hearty 5cm chunks
- 2 tbsp vegetable oil
- 2 onions, thinly sliced
- 3 cloves of garlic, crushed
- 2 tbsp masala spice paste
- 650g baby tomatoes
- 8 curry leaves
- 50g butter
- Salt and pepper
Recipe
- Preheat the oven to 160/140 fan.
- In a large oven-proof pot, fry the onion and garlic in the oil until lightly golden.
- Add the spice paste and cook for 2 minutes.
- Add the tromboncino chunks, tomatoes and curry leaves and dot with the butter.
- Bake in the oven for 90 minutes and serve in bowls.
