Enjoy autumns 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.
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
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.
