Taste report on Tromboncino grown as winter squash: cut and roasted at 425 with olive oil, then briefly broiled. Added salt, pepper and Parmesan cheese. Not surprisingly, the taste as a winter squash was pretty similar to the taste as a summer squash. It goes well with Parmesan and Italian flavors. I had a delicious bowl of quinoa, roasted squash, marinara and feta cheese last night. The squash also worked well on bean and cheese nachos. None of the sweetness one might expect in a butternut squash or pumpkin, so I didn’t try taking it sweet though I suppose in a pinch with some maple syrup it could stand in. Lots of water in this squash, which took some time to roast out. Taste (but not texture) reminded me a bit of spaghetti squash — mild flavored and well adapted to whatever sauce you choose.