The Tromboncino Squash is an Italian heirloom squash sure to impress with its distinctive curving, elongated shape resembling a trombone! This squash can reach impressive lengths, often exceeding 2 feet with a slightly wider base. The flesh is described as delicate, and lightly sweet, and succulent, like a combination of zucchini and butternut squash, making it a perfect choice for a wide range of culinary creations. Tromboncino is also highly versatile in the kitchen, as its tender skin is edible and can be used in a variety of recipes. The plant itself is easy to grow, offering a high yield of these beautiful, unique squashes with minimal care. It’s heat-tolerant and pest-resistant, making it perfect for gardeners in warmer climates. Tromboncino squash can be harvested when small for a more delicate flavor or left to mature for a heartier texture, ensuring plenty of culinary options. Whether harvest for grilling, roasting, sauteing, or even spiralizing into noodles. Tromboncino bring a taste of Italy and culinary creativity to your garden! Also Known As: Trombetta, Tromboncini, Zuchinio, Zucchetta Rampicante, Climbing Zucchini, Serpent of Sicily. Zucchino Trombolino d'Albenga, Tromba d'Albenga, Cucuzzi, Cucuzza Snake, Goo-gootz, Long Bottle Gourd. Plant Name: Tromboncino Squash Latin Name: Cucurbita moschata Days to Germinate: 7-14 Days to Harvest: 65 Plant Height: 10 - 15 Feet Spread: 18 Inches Growth Habit: Vining USDA Zones: 3-11 Lifespan: Annual Brand: TomorrowSeeds Sunlight: Full Sun, Partial Shade Pollination: Heirloom, Open-Pollinated GMO: No Fungicide-Treated Seeds*: No Seeds Packed For**: 2026 *Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds. **Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates. Planting Instructions: Soil Preparation: Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots. Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth. Form rows of soil beds 4-6 inches high and at least 4 feet apart. This formation of ridges will help with drainage. Planting: Tromboncino Squash grows best in warm weather. Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 2-4 weeks before the last expected frost date in Spring, keeping seedlings at least 70F. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is above 65F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting. Optionally, Train plants to climb a 6-8 foot trellis or fence as they establish. Directly Sowing: If directly sowing Tromboncino Squash outdoors, plant in mid-late spring when the soil warms to at least 65-70F. Fall planting is not typically recommended unless planting in climates with mild winters (USDA Zones 9-11) - plant at least 3-4 months before the first expected frost date - or growing indoors at >70F using supplemental grow lights. To plant, make holes 1 inch deep and spaced 4 feet apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting. Optionally, Train plants to climb a 6-8 foot trellis or fence as they establish. Planting Depth: 1 inch Within-Row Spacing: 4 feet Between-Row Spacing: 3 feet (trellis) or 8 feet (sprawl) Care During the Season: Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils. Mulching around plants can help retain moisture. Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots. Fertilizing: Once seedlings are established, 2-3 weeks after germination, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Optionally, continue fertilizing every 3-4 weeks as plants grow, especially after flowering begins. Water plants after fertilizing. Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions. Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions. Harvesting: Harvest tromboncino when they are young, pale green, and skin is still tender for summer squash or allow to harden and pale in color for winter squash. For tender, zucchini-like squash, harvest when the fruit is young, about 8-12 inches long, typically 45-50 days after planting. At this stage, the skin is soft, and the flesh is mild and tender, making it ideal for fresh eating or light cooking. Use a sharp knife or pruning shears to cut the squash from the vine, leaving a short stem attached to prolong freshness. For a mature, winter squash harvest, allow the fruit to fully develop on the vine until it reaches 2-3 feet in length and the skin hardens, usually around 80-90 days after planting. The color will deepen to a tan or golden hue, indicating ripeness. Harvest before the first frost by cutting the squash with a few inches of stem attached to prevent rot. After harvesting, cure the squash in a warm, dry place for about two weeks to improve storage life. Mature tromboncino squash can be stored in a cool, dry area for several months.
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