Butternut Squash also known as butternut pumpkin or gramma depending on where you live is a type of winter squash that grows on a vine. It is common to use it for cooking when you are short of pumpkin, sweet potato, carrots and even pasta.
When it comes to butternut squash, is there anything else that can serve as a replacement if you don’t have any? Here are some alternative butternut squash substitutes you can consider
- Acorn Squash
- Kabocha Squash
- Delicata Squash
- Buttercup Squash
- Sweet Potato
- Sugar Pumpkin
- Hubbard Squash
- Carrots
- Turban Squash
Each type of fruit and vegetable has a period when it grows and is at its finest. Many types of winter fruits and veggies mentioned above can be cooked or eaten fresh.
If you still can’t seem to any of the above substitutes, don’t worry, we will run through the full list of best alternatives below for you to choose from.
11 Best Substitutes For Butternut Squash
There are many different types of winter squash that you can choose from. Butternut squash is one of the best types of squash for winter.
It is a winter pumpkin with a pale orange peel and a brilliant orange inside. The skin and interior are rigid and solid, and the form is similar to an elongated pear. Butternut squash belongs to the Cucurbitaceae family, like pumpkin and zucchini.
Don’t fret if you run out of it as no food is irreplaceable and butternut squash is no exception. Just go through the selection below to identify your perfect choice.
Acorn Squash
We all adore butternut squash because of its creamy hue, thick skin, and delicate flavor. However, it might be challenging to locate at your regular grocery shop.
That is why we have acorn squash, which is a good butternut squash replacement. You may now go to the grocery shop with ease and acquire a fantastic product that tastes similar to butternut squash.
The acorn squash has a subtler flavor and more protein than butternut squash.
It has a buttery and sweet flavor that makes it excellent and flexible in various dishes. The acorn squash has milder pulp and is less sweet than butternut squash, but its peel is consumable and more difficult to scrape off.
Acorn squash contains dietary fiber, which can help control your metabolism and prevent diarrhea, indigestion, cramps, and bloating.
Additionally, it may aid in maintaining blood sugar levels in the body, assist in the prevention of diabetes, and maintenance of stable glucose concentrations.
Kabocha Squash
Kabocha squash is a decent substitute for butternut squash. It has a delicate and creamy flavor with a lovely orange color, making it ideal for winter soups.
Kabocha squash has a spherical shape and deep green skin. It is a winter squash harvested in mid-summer autumn and has an orange core and firm skin.
Kabocha, sometimes known as Japanese squash, is a famous delicacy in Japan but is produced worldwide, especially in California, Mexico, Thailand, and South Africa.
The flavor of Kabocha is a combination of pumpkins and sweet potatoes. Its core is rich in beta-carotene, fiber, and vitamins A and C, and has a sweet, earthy flavor with walnut undertones.
While many winter squash types, such as butternut squash and acorn squash, have a thick skin that is unappealing to eat, the rind of Kabocha is somewhat thinner and edible.
Kabocha is a flexible squash that may be utilized in various dishes, from mouthwatering soups to delightful pastries. Because it contains less water than some other squash, Kabocha is easier to prepare with oils and can be served in several ways.
Delicata Squash
Delicata squash is the next best thing to butternut squash. There are several varieties of winter squash. This one is smaller than most of them.
This vegetable is delightful since it has a lot of brown sugar. It tastes like potatoes because of this.
It is rich in vitamin C, and isn’t very high in calories, so it is good for the body. Most recipes for butternut squash can be made with delicata squash instead. It’s perfect for most of the recipes.
When it comes to flavor, butternut squash is the most commonly used reference as it’s the most well-known. Delicata squash is comparable to Butternut squash because of its sweet, creamy taste, but it can also be likened to sweet potato due to its rich flavor and juicy texture.
Because its core is edible and its form is the same, delicata squash doesn’t need a lot of work.
A popular way to prepare delicata squash is to cut it in ½ inch pieces horizontally, scrape out the seedlings from each hole, and then chop it into rings, which most people do.
Buttercup Squash
Buttercup is a deep green winter squash that can replace butternut squash. It has an orangish body and a rich, creamy flavor. To produce little fruits, it requires a lot of sun and heat. It includes a high concentration of carotenoid and Vitamin C, making it a nutritious food to consume. It may nearly always be used in place of butternut squash in any recipe.
In terms of sweetness and flavor, it is said to be most similar to kabocha squash. When cooked, it sweetens up well, and the interior has an excellent smooth finish. It’s not clumpy like spaghetti squash, or maybe even acorn squash.
Sweet Potato
If you’re having problems sticking to a diet plan but still want to delight in something crunchy on the exterior and sweetened on the inside, then the seasoned, mashed sweet potatoes are for you.
The sweet potato is a high-nutritional-value food that is rich in many nutrients. This product is an excellent alternative for butternut squash, and it’s even better in terms of carbohydrates, and sugar.
When sweet potatoes are cooked, they become thick, crusty, and delightful. Sweet potatoes must be cooked before baking, so the interior would become smoother and stringier. Another preparation technique for sweet potatoes is to fry or bake them over high temperatures until they are crisped and toasted.
Sweet potatoes are one of the world’s most versatile vegetables. They are not only delicious as a side dish, but they often make an excellent low fat and gluten-free pasta alternative in meals such as roasted butternut squash or kabocha pumpkin curry.
Sugar Pumpkin
Sugar pumpkin, commonly referred to as pie pumpkin is another item on the list. It is shorter, tastier, and has less fiber than butternut squash. It belongs to the winter squash family as well.
It is high in vitamins and hence a healthy addition to your diet. This type of pumpkin is delicious, so it would be a good choice if you’re preparing a pie.
Sugar pumpkins, like butternut squash, have a delightful, creamy, rich aroma and a smooth, thick texture. Sugar pumpkins get even sweeter when cooked, as the starch burns and transforms into sugar.
Another distinguishing feature of sugar pumpkins is their dry, perfect interior. When you cut typical field pumpkins, you’ve probably observed that the interior you scrape out is fibrous and juicy.
Because of these characteristics, it is unsuitable for baking. If you’ve ever attempted to cook with these pumpkins, you’ve probably discovered that the flavor is dull and somewhat harsh. So, in addition to their sweetness, sugar pumpkins’ interior is less grainy, which makes them ideal for cooking and consuming in general.
Moreover, regardless of type, all sugar pumpkins are classified as winter squash, implying they have a tougher skin and are picked later in the growing season than summer squash. But they all have one thing in common: delicious, nutritious flesh ideal for making food.
Hubbard Squash
Hubbard is a creamy and delicious pumpkin-flavored squash. It is a good substitute for Butternut squash and has a lot of sugar. It is high in vitamins A and C, and rich in nutritional content. It’s also a great pastry addition, particularly if you’re making pie.
Hubbard squash has a taste that is a cross between sweet potato and pumpkin, making it ideal for pastries and soups. Though heavy in sugar, this squash can be flavorless sometimes, so it’s better to mash. You may also boil the flesh like potato and blend it with rice or other grain side dishes.
Hubbard squash is identified by its rough skin and a wide range of skin tones. Its golden-orange flesh is dry and gritty, with a creamy and sweet flavor. They appear in several forms, such as teardrops, pointy tips, and round and stubby.
One distinct feature of Hubbard squash is that it may be preserved for five months or more if kept cold and dry. Their taste will not degrade throughout this time but will instead improve as the starch granules slowly convert to sugar.
During the fall and winter months, hubbard squash may be obtained at farmers’ marketplaces and grocery vegetable sections. The root must be dried, unbroken, and solid, and any splits, scrapes, squishy or discolored areas must be avoided. It should feel substantial for its size.
Carrots
Once carrots are ripe to be harvested, you know it’s winter. These orange stems have the same delectable taste like butternut squash without hassle. Although carrots are not a member of the squash family, they can be used as a substitute in recipes that need butternut squash. Carrots are a frequent ingredient in pastries and pies.
Carrots are mildly flavored, and you can serve them uncooked, add them to salads, or use them in soups, pies, or main dishes; they taste great in any of them. Because of their somewhat sweet and delicious taste, they are also ideal for various sweets.
Carrots are also really highly nutritious. Therefore, it’ll go great with your diet. Moreover, carrots are fascinating because several things influence tastes and add to the final result. Make excellent recipes using it as a replacement.
Carrots are an excellent substitute for butternut squash in your favorite holiday meals. They may be cooked and prepared in the same manner as the Butternut squash to make a delicate dish.
Turban Squash
Turban squash is a giant winter squash with a circumference of 10 to 15 inches and 5 to 6 lbs. It has greenish, tangerine, yellow, and white patterns on its shell, and its interior is a pale orange-yellowish tint.
Turban squash has an uneven form, thick, lumpy, colorful surface, and delicate, nutty flavor that may be used in a range of sweet or savory recipes such as stews, sauces, and tasty dishes.
Turban squash may be used in almost every dish that requires winter squash, particularly acorn, kabocha, and butternut squash.
Banana Squash
Banana squash is a sort of winter squash, and the very first thing you should know about banana squash is that it is enormous. According to this definition, they can grow to be 2 to 3 feet in length, with a somewhat small aperture of 6 inches, and can weigh up to 36 pounds when fully grown.
Banana squash has a mellow, pleasant flavor comparable to butternut squash in taste and appearance. This winter squash may be used in any dish that asks for winter squash with orange flesh, such as pumpkin, acorn, or kabocha.
Plums, bacon, and beef are all suitable matches, as are herbs like basil, oregano, mint, and seasonings such as turmeric, garlic powder, and ginger. It also goes well with peaches and raisins.
Sweet Dumpling Squash
Sweet dumpling squash is a tiny, firm winter squash with cream-colored skin and patchy green stripes.
Because of its sweet flavor, it matches well with maple syrup and other sweet glazes. It is a tasty delicacy that can be used in both sweet and savory recipes.
When roasted, the seeds and stringy pulp of the fruit can be consumed as a treat. The fruit’s flesh is pale yellow or tangerine, with fibrous pulp.
Because it is what its name suggests, sweet dumpling squash is incredibly sweet, and roasting enhances its sweet flavor even more.
Butternut Squash Substitute Related FAQs
How many carbohydrates and sugars can butternut squash pack into a single serving?
Butternut squash is, in fact, a high-carb food that is not recommended for those following a low-carb diet, despite its benefits.
If you do not have a pumpkin, can you use Butternut Squash?
Squash may always be used in place of pumpkin in recipes. You don’t need to be worried; these substitutes will still turn out excellent.
Can carrots substitute for butternut squash?
Using carrots instead of butternut squash may reduce yields, and other components may have to be adjusted to compensate for the flavor change.
When replacing carrots, use less sweetener since butternut squash has a deeper, creamier, and sweeter flavor.
