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Tue Oct 1, 2013, 06:28 AM

Can butternut squash substitute for pumpkin or sweet potato?

I misread instructions and got 8 lbs instead of 8 cups (about 4 lbs) so I steamed it and put it in the freezer. I've seen nice recipes for pumpkin, and also a chickpea/sweet potato patty recipe. Do you think the squash would work for this?

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Reply Can butternut squash substitute for pumpkin or sweet potato? (Original post)
eridani Oct 2013 OP
eShirl Oct 2013 #1
alfie Oct 2013 #2
TreasonousBastard Oct 2013 #3
msanthrope Oct 2013 #4
eridani Oct 2013 #6
Aerows Dec 2013 #7
GoCubsGo Oct 2013 #5
Galileo126 Dec 2013 #8

Response to eridani (Original post)

Tue Oct 1, 2013, 07:20 AM

1. we often substitute squash for pumpkin

in fact, consensus is it makes a better pie

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Response to eridani (Original post)

Tue Oct 1, 2013, 07:21 AM

2. It is a very good substitute.

I grow Trombeta squash which taste very much like butternut squash. I made many pies from it last year using a pumpkin pie recipe. Everyone agreed they could taste no difference. My first one for this year is headed for a pie later today. Earlier I ate the young ones as summer squash, now they are maturing into winter squash. A two-fer.

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Response to eridani (Original post)

Tue Oct 1, 2013, 08:55 AM

3. Absolutely! This time of year the farmstands are loaded with...

dozens of varieties of squashes and I fill the freezer with them. Higher fiber, great taste, and lower carbs make them great substitutes.

Pies, soups, side dishes... anything you can do with potatoes or yams you can do with squashes.



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Response to eridani (Original post)

Tue Oct 1, 2013, 11:24 AM

4. Yes...and let me give you a favorite soup I make with butternut--


Butternut Squash Red Lentil--

1 butternut squash, peeled, de seeded, cut thinly

14-16oz of red lentils

2 onions, 1 inch of fresh ginger, 4 garlic cloves, whirred together in a food processor 'til fine.

2 cans light coconut milk

Patak's curry paste. Cumin, Coriander, Turmeric. Amounts are up to you.

2 14oz cans of fire roasted tomatoes (rotel or trader joe's)

4-6 cups of broth--chicken, or make vegan with vegetable

Cayenne to taste.

Microwave the onion mix with the spices for 5 minutes, stirring halfway through. Put that and all the rest of the ingredients in a crockpot ---start with 4 cups broth. If you have room, put the rest.

Set on High for at least 4 hrs, low for six. This is done when the squash and lentils are soft. Puree with a blender wand or in a blender--it is a lovely shade of orange. I only added black pepper, no salt, because I think the canned stuff and the curry paste have enough salt, but you should add to taste. Serve with croutons dusted with curry powder.

Sweet and Spicy, and delish.







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Response to msanthrope (Reply #4)

Tue Oct 1, 2013, 05:49 PM

6. I'll definitely try this

Probably add some slices of fried pork sausage to placate carnivore DH.

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Response to msanthrope (Reply #4)

Sun Dec 8, 2013, 08:50 PM

7. I think this was what I was looking for

Thanks so much. We may disagree on some things, but on food, you are 100%. Butternut Squash soup is heaven.

Great recipe.

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Response to eridani (Original post)

Tue Oct 1, 2013, 11:38 AM

5. Yes.

The canned pumpkin is actually a blend of pie pumpkin varieties, along with winter squashes, including butternut squash. All the winter squashes and pumpkin varieties are all VERY closely related, and are pretty much interchangeable.

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Response to eridani (Original post)

Sun Dec 8, 2013, 09:25 PM

8. Yuppers!

I use squash and (sweet, also called sugar) pumpkin interchangeably.

Usually, I use the sweet pumpkin as a baking vessel, so that one can eat the "pan" the recipe was cooked in.

-g

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