Waltham Butternut vs. Tromboncino Squash

So today we cooked up a waltham butternut and fully mature tromboncino squash and thought I'd share the results in case anyone was interested.

Both squash were harvested on Sept. 18. The squash were stored on top of the fridge for about two weeks and then put into the basement, where temperatures fell from the mid 60s to upper 50s at present.

Both squash were good, but the butternut was superior for flavor, texture, and keeping quality.

The tromboncino was just beginning to soften in storage; while the butternut was rock solid.

The tromboncino had a deep orange color flesh with a somewhat fiberous texture. The butternut was a bit lighter in color and has a more smooth texture.

The butternut was creamy and sweet and had good squash flavor. The tromboncino had decent squash flavor but lacked sweetness compared to the butternut and did come off a bit watery.

Overall the butternut wins for winter squash. We didn't grow the tromboncino for winter squash though, we grew it as a vining summer squash, but wanted to let one mature. As far as a summer squash, I enjoyed it quite a bit, the better half thought it lacked flavor.

Overall we may grow tromboncino again as a summer squash. Ultimately due to space considerations we're not going to grow winter squash again, since cheap and high quality squash are available at the farmer's market. We're going to expand our vining summer squash varieties to include Tatume, Table Danity, and Lemon squash.

Hope this might help someone!

Great post! Thanks for the info....... makes me want to eat some squash right now.