Sautéed Rampicante Squash – A Simple Vegetable Side Dish

A simple sautéed vegetable side dish made using tender, young rampicante squash and seasoned with garlic, salt, and butter.

If you are looking for a simple side dish that goes with about any main course, then try your hand at sautéed rampicante squash. It’s not an ingredient that you are likely to find in most grocery stores, but it’s a specialty item that is treasured at farmer’s markets, farm stands, and sometimes your own backyard garden!

Rampicante squash, otherwise known as Zucchetta Rampicante or Tromboncino, is one of my favorite summer squashes to grow. They are an Italian heirloom squash variety that grows on vigorous vines and produces squash that grows several feet long – Each!

Not only are plants prolific producers, but you can eat the squash tender and young, like in this recipe, or allow them to mature on the vine to store and enjoy like winter butternut squash. When you prepare them young and green, they are similar to a firmer zucchini in flavor and texture, which makes them perfect for sautéing.

Why Use Rampicante Squash?

Chances are you’ve either stumbled across a rampicante squash at a local farmer’s market, or you’ve seen images of them online and have decided to take a chance at growing them yourself. (I fall into the latter category.)

I love growing zucchini, but I get so tired of dealing with the squash vine borers or squash bugs. It’s like a never-ending battle, and I don’t always come out the winner.

Then I came across Rampicante. They seem to be almost immune to the pests. Not only that, but just a few plants can produce loads of squash that can be enjoyed either young or allowed to mature on the vine and stored for winter squash. It’s like getting two types of plants for the price of one!

The young squash have a firmer texture than typical zucchini, with less liquid inside. They have a slightly nutty or sweet flavor compared to zucchini. The mild flavor allows the squash to take on whatever type of seasoning you add, which in our case is butter, salt, and garlic.

How To Make Sautéed Rampicante Squash

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

If you prefer zucchini, check out my Sautéed Garlic Butter Zucchini or my Garlic Butter Zucchini Mash. (Can you tell I like garlic and butter?!) Enjoy!

Slicing Up The Squash

For this recipe, choose a squash that is on the smaller size and still green in color. (They might still be a foot in length, so “small” is kind of open to interpretation here.) Once they turn beige or orange, they eat more like winter squash and won’t be as good for this recipe.

First, wash the squash, then dry it completely. Now it’s time to cut it up. Rampicante squash have long necks and bulbous ends where the seeds are. So anything along the long neck part will be seedless.

Start by slicing off and removing the stem end. There’s no need for peeling or anything like that. Cut up the neck part into equal-sized pieces that are around an inch in size each. I like to cut the neck in half along its length, then in half or thirds. Slice to size.

Next, cut the bulbous part in half. Scoop out the seeds and softer inside part. Slice the rest of it into similarly sized pieces. (The bulbous part is also great for stuffing and baking! Stuff with cooked ground meat, cheese, and seasonings and bake at 350º F for 20 minutes or so.)

Alternatively, slice the squash up into discs and cook it that way. I just prefer to use pieces because I can fit more in the pan at one time.

Cooking The Squash

Now it’s time to heat up your skillet. I always use Cast Iron Skillets (Product Link), but any type of pan works well. Prep it according to the material. When using cast iron, allow the skillet to heat up for 3 to 5 minutes over medium heat before ever adding any oil or food.

Next, reduce the heat to medium-low and add a tablespoon of butter. Once it has melted, add in the rampicante squash and give it a good stir to coat all the pieces.

Let the rampicante squash cook for 3 to 5 minutes without touching them. This allows the bottom of the squash to turn a beautiful (and delicious!) golden brown color. Stir the squash around, flipping the pieces so all sides of the squash cook evenly. Allow the squash to cook for an additional few minutes without turning.

Season & Serve

When most of the squash has turned slightly brown and has softened some, add the minced garlic (if using). Stir and continue to cook for an additional minute or until the garlic is nice and fragrant.

If you are using dried seasonings, cook the squash for a few additional minutes until it has reached your desired consistency. If you cook the squash for too long, it will eventually turn to mush. Remove the squash from the heat once it has reached your desired tenderness. (I like them slightly soft, but you do you!)

Season with salt and pepper (if using minced garlic), or garlic salt and pepper. Stir to evenly coat. Taste, then add more seasonings as needed.

While store-bought garlic salt works well, you can also use dehydrated garlic scape salt, or even garlic skin powder with a little added salt. All options are delicious. Just use whatever you have on hand, or try a totally different seasoning combination.

Serve the sautéed rampicante squash warm with your favorite main dish. Store any leftovers in an enclosed container in your refrigerator and consume within 2 to 3 days.

Until next time, thanks for stopping by!
– Chelsea

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