Centercut Squash

Bred from the Italian tromboncino squash, usually an autumnal decorative gourd, the centercut squash came to be when chef Dan Barber asked vegetable breeder Michael Mazourek to revive this heirloom variety to a more edible status. 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, nutty flavor and meatier texture. Cut into thick strips and grill; pan-fry small squash steaks; use on your next veggie kebab.