Centercut
Squash

Cucurbita moschata

Native to Italy, the whimsical, long-necked tromboncino is more often found on autumnal mantelpieces than in the kitchen. When chef Dan Barber asked vegetable breeder Michael Mazourek to rescue the heirloom from decorative gourd status, Mazourek set off to upgrade its flavor.

Though this dual-purpose squash is edible in both summer and winter, we prefer its summer self—the green, immature fruit selected for their nutty taste and meaty texture.

With the seeds concentrated at the base of the squash, the Centercut’s long neck is denser and less watery than the average zucchini, packing in more complex flavor. And its solid stem provides natural resistance to squash vine borers in the field.

Michael continues to explore new possibilities for the tromboncino. In the meantime, we’re celebrating this summer squash awakening.

We kindly request that those wishing to propagate or breed with these seeds for commercial purposes obtain a license from the breeder.

Our Centercut seeds were produced in NY.

Days to Maturity
70 days

Appearance
— Immature squash: 6-10” green fruit, approximately 0.5-1 lb. Harvest at banana diameter and smaller, when the skin is still slightly tacky.
— More compact plant than heirloom tromboncino, but still has 10’+ vines.

Field Notes
— Soil Requirements: Fertile, well-drained soils.
— Plant Support: Consider trellising in intensive systems for straight fruit and ease of harvest.
— Row Covers: Cover young plants to support early growth and protect from insect pests. Remove covers at flowering to ensure pollination and fruit set.
— Expect 4+ weeks of consistent picking. Leaving fruit on the plant will slow production of new young fruit.

Spacing After Thinning/Transplanting
— Plant Spacing: 24”
— Row Spacing: 7-10’. Plan to manage a long vine habit.

Direct Seeding
— Sow seeds ½” deep after last frost, when soil temperatures reach at least 70˚F.
— Sow 1-2 seeds every 24”; thin to one plant every 24”.
— 6-12 days to emergence.

Transplanting
— Start seeds indoors 2-3 weeks before last frost. Sow seeds ½” deep. Optimal temperature for germination is 80-90˚F. 6-12 days to emergence.
— Harden off gradually, protecting seedlings from wind, strong sun, hard rain and cold.
— Transplant outdoors after last frost, when soil temperatures reach at least 70˚F. Do not disturb roots when transplanting.

Container Growing
Not recommended.

Pest + Disease Info
— Insect Pests: Cucumber beetles, squash bugs and aphids. Pyrethrin, spinosad, soaps, row cover or Blue Hubbard trap crops help prevent damage. Check undersides of leaves for eggs. Use best management practices such as crop rotation and removal of crop debris post-harvest to deter insect population growth.
— Diseases: Protect from powdery mildew. For fruit rots (anthracnose, scab, fusarium), bacterial wilt and viruses such as cucumber mosaic virus, maintain good air circulation and schedule watering to allow plants to dry fully.

Harvest
— Immature fruit should be harvested regularly at about banana diameter (1-1.5”) when the skin is green and slightly tacky. If the skin feels slick, the squash will have a coarser texture and shallower flavor.
— Expect 4+ weeks of consistent picking. Leaving fruit on the plant will slow production of new young fruit.

Storage
Immature tromboncino will store up to five days. Store whole and dry under plastic in refrigeration.

Cut in half lengthwise. Sear, cut side down, in cast iron pan. Transfer to 400°F oven and roast until tender. Season with salt and a squeeze of lemon. Slice like a steak.