Butternut squash is a versatile vegetable that can be used in sweet or savory dishes. It is also expensive to buy, and many people do not have the time to peel, chop, and roast them. Luckily there are plenty of substitutes for butternut squash available! In this article, we will talk about 10 substitutes for butternut squash so you can enjoy its delicious flavor without breaking the bank.
You can do butternut squash substitution with Acorn squash, Pumpkin pie, Roasted acorn squash, Spaghetti squash noodles, Delicata squash, Kabocha squash, Hubbard squash, Sweet potato, Carrots, Sugar Pumpkin.
Butternut Squash Alternatives
- Acorn squash
- Pumpkin pie
- Roasted acorn squash
- Spaghetti squash noodles
- Delicata squash
- Kabocha squash
- Hubbard squash
- Sweet potato
- Sugar Pumpkin
1. Acorn squash:
We all love butternut squash – the cream color, thick skin, and soft flavor. But it can be hard to find at your local grocery store. That’s why we have Acorn Squash, The butternut squash substitute! Now you can go to the grocery store effortlessly and purchase a delightful product that tastes just like its name-alike without any hassle.
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Acorn squash is a nutritious winter wonder pumpkin that weighs in at a petite 3 pounds. Acorns have bright orange skin and deep green flesh, giving it that classic, elegant fall flavor. Not to mention acorns are also one of the toughest vegetables around because when iced over winter hasn’t passed yet, they can withstand temps as low as 20 degrees! So come on down to your local grocery store now for some delicious acorn squash before they’re all gone.
2. Pumpkin pie:
It’s the heat of Fall and all anyone can think about is pumpkin spice. But that doesn’t mean you have to wait for Thanksgiving because this delicious fall dessert has its own holiday!
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Enjoy classic pumpkin pie with a twist–we substituted butternut squash in place of pumpkin, from our family farm just down the road. And not only does this make it vegan-friendly, but it also gives you twice as many servings! This delicious, savory treat substitutes pumpkin puree as an ingredient to create a wholesome version of the holiday favorite. It’s perfect when you want that comforting taste without any excess sugar often found in desserts. Serve with whipped cream or ice cream for even more yum!
3. Roasted acorn squash:
Our Roasted Acorn Squash is a great vegetable substitute for the popular butternut squash! Touted as an excellent source of beta-carotene and potassium with just 70 calories per serving, this delicious squash can go into any dish.
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Whether it’s mixed into your favorite soup or roasted to make a healthier sweet potato substitute, you cannot go wrong with our acorn squash! This lovely acorn squash is a perfect fall fruit. It’s pleasingly crisp and fluffy, with the beautiful golden hue of autumn leaves when it roasts at 350 degrees F. (180 degrees Celsius) for twenty minutes. Store in the refrigerator for up to one week after purchase.
4. Spaghetti squash noodles:
Half your guilt, all the taste!
You may be guilty of something else than just eating pasta. Say goodbye to gluten and carbs – throwaway a store-bought squash with this easy DIY spaghetti squash noodles recipe. As seen on CNN: in less time than it would take you to peel one butternut squash, you’ve got a delicious alternative that tastes even better after it’s been noodled out.
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Spaghetti squash noodles are perfect for individuals who are looking for a more nutritious alternative to white pasta. Made of 100% gluten-free vegetables, these skinless, seedless orange ribbons will be a refreshing change from your typical wheat noodles and add an excellent source of fiber and vitamin A to any dish.
5. Delicata squash:
Delicata squash is the perfect substitute for butternut squash in any recipe. It has a delicately sweet and delicious flavor, with edible skin that’s not as tough or slippery to peel as a pumpkin.
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You can never go wrong with delicata squash. It is an excellent substitute for the butternut squash and it adds great color to your dish, make sure you have bone marrow on hand because that will add some flavor! And don’t forget to use du plantain oil instead of regular olive oil so that this recipe doesn’t get too heavy.
6. Kabocha squash:
A good butternut squash alternatives! This Kabocha squash is known to have a sweet and nutty flavor with a nice orange hue, perfect for winter stews. Each package comes with 3-4 kabocha squashes. These little guys just happen to be less-starchy potatoes that are packed with natural minerals like vitamin A and potassium.
Ever feasted over a delicious kabocha squash at an Asian bakery? You’ll be able to re-live those tastes at home and even make your own, thanks to this brilliant substitute for butternut squash! Descended from seeds used in the 7th century AD Chinese maritime trade, the Kabocha pumpkin is believed to have traveled by Buddhist monks along the Silk Road.
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As it turns out it’s perfectly suited to thrive in temperate climates like Southern California because of its roots in Asia. And now you can experience all that creamy sweetness without leaving your house! The comforting winter flavors will remind you of cooler days and memories made with loved ones or melting into your easy chair while listening to a children’s voice as they read.
7. Hubbard squash:
Hubbard squash is a clever vegetable substitute for butternut squash. While there are many ways to cook this yellow vegetable, it pairs well with other vegetables such as corn and broccoli—all of which make excellent tasty sides for the Thanksgiving dinner table! Hubbard squash is a versatile, hardy, and nutritious winter squash that is ready to eat when harvested in late Fall.
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One of the few squash types actually grown as far north as northern Maine, it’s beautifully rugged skin absorbs flavors well as it roasts in the oven or steams on top of rice for a comforting side dish. The thick flesh inside makes for an excellent replacement to butternut squash when preparing your favorite pies.
8. Sweet potato:
If you have trouble following a paleo diet, but still want to indulge in something that’s crispy on the outside and sweet on the inside, then it’s time for you to take a bite. The seasoned, mashed roasted sweet potatoes make any vegetable dish exciting! Give your meal an extra layer of flavor by pairing with our fire-roasted caramelized onions or grilled green beans.
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Sweet Potatoes are one of the most versatile vegetables on the planet. Not only can they be eaten as a tasty side dish, but they also make for an excellent low fat and gluten-friendly pasta substitute to create unique dishes like Vietnamese pho soup or kabocha pumpkin curry. So what are you waiting for? Head to your grocery store and get some Sweet Potatoes!
You know winter’s coming when our carrots are ready to be picked. These orange roots have the same delightful flavor as butternut squash, yet don’t require all the fuss. This year we’re also introducing shredded carrots if you need a quicker alternative to cut up your own.
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Whatever variety of this versatile vegetable you choose, feel free to enjoy fresh roasted in salads and soups or steamed on its own for some warming comfort food any time of year!
Carrots are excellent butternut squash alternatives in your favorite winter dishes! They can be roasted and mashed just like the fall tuber to create a cheese-crusted choice topping. We hope you enjoy incorporating the healthy root into your cooking this season!
10. Sugar Pumpkin:
As a substitution for butternut squash, sugar pumpkins can be used year-round and are super sweet! The head of this orange pumpkin is often used for decorative purposes, the ridges forming on top of it when peeled away reveal an inside that is orange-toned. The skin is edible and rich in beta carotene, while the flesh deepens to a darker hue with prolonged cooking.
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Firm in texture when raw, these veggies make great additions to soups or roasted pies if you’re looking for something warm and hearty at this time of year. And they’re organic too – so no need to worry about those pesky pesticides lurking around!
Vegetables that can be used in place of butternut squash are pumpkin, avocado, and carrots.
Pumpkin has vitamin A and C which are powerful antioxidants that help fight free radicals which assist in reducing the aging process. Naturally low in calories and high in fiber, a cup of cooked pumpkin boasts just 46 calories – making it a no-guilt choice for your sashimi dish or holiday dessert.”
In terms of taste, texture, and skin color, Brussel sprouts are the closest vegetables to butternut squash.
Brussel sprouts can be a great substitute for butternut squash in many recipes where you might be looking for that similar taste profile. If you like to roast or saute your veggies, these Brussels’ are delicious due to their natural sugars caramelizing during cooking time! Give them a try!
Yes, you can substitute carrots for butternut squash, but it will yield less and you may need to adjust some of the other ingredients to account for the difference in flavor. Butternut squash is richer, sweeter, and creamier than carrots so when substituting, reduce the amount of sugar accordingly. The same goes for any additional seasonings such as garlic powder or sage. And be careful not to overcook vegetables because what makes them more tender also breaks down their important nutrients like vitamin A and beta carotene that help promote eye health. So try roasting the carrots before adding them to your recipe instead of boiling or steaming them (the same goes for winter squash).
Sure, since they’re both orange.
What you might not realize is that the term “butternut squash” actually refers to two different vegetables. Butternuts are winter squashes with a firm texture and just enough sweetness to balance out their natural bitterness. They have longer growing seasons in the north of North America (eastern Canada and the northeastern United States). Other types of winter squash grown in these regions include pumpkins, canaries, better news, acorns, and kabocha.
The answer is up for debate, but it mostly hinges on the type of sweet potato and how you cook or prepare it. If you’re just boiling a sweet potato (or even microwaving one), I would make butternut squash over sweet potatoes, because that’s the best way to get as many vitamins from a tuberous root vegetable.
However, if there is brown sugar in the recipe then there might be a case to be made for using white food items instead of yellow ones–either option will work, depending on your personal preference. Even better than browning sugar: adding additional cinnamon! Adding another spice like cardamom or ginger can also add depth to an otherwise plain dish.
The acorn squash is smaller and lower in calories than the butternut squash because it has fewer carbohydrates.
The butternut squash is very high in carbs, while the acorn squash is not as much. This ultimately means that the acorn squash will likely have a lower insulin response after its consumption. Of course, how many you eat will alter this; however, eating less of something with this kind of nutrition profile, to begin with, is always better. Though one medium portion of either should be enough to satisfy a craving for both flavors!
You could replace the butternut squash with sweet potatoes, carrots, or even a can of pumpkin.
Pumpkins are actually fruits instead of vegetables – so I would recommend either a can of pumpkin or sweet potatoes as their more readily available ingredients. Carrots are the other way to go if you want to make something that substitutes for the sweetness and texture but still looks like it’s got all its insides on the outside 😉 The choice is yours!
Technically, pumpkin and butternut squash are interchangeable, but they have different flavors.
Pumpkin is light orange in color and tastes more sweet and nutty while butternut squash has dark yellowish-brown skin and tastes somewhat more earthy with a stronger sweetness. So though they’re technically the same type of vegetable, they have different flavors so you might want to choose one or the other based on what you plan on using it for (like maybe a sweeter pie crust made with pumpkin, or an earthier side dish made with butternut squash).
Sweet potatoes are usually slightly higher in calories and sugar, which can increase the risk of things like insulin resistance (high blood sugar levels) and diabetes. Butternuts contain more beta-carotene, vitamin C, vitamin E, potassium, and iron than sweet potatoes do. On top of that great nutritional profile that butternut squash packs a punch for much less caloric intake. So my advice is to try to keep serving meals with vegetables that offer variety in color as well as nutrition as part of a healthy diet because you’re getting all different kinds of health benefits when you diversify your food sources. I hope this helps!
There are plenty of options available for those looking for substitutes for butternut squash. Have you tried any of these substitutes? These 10 alternatives will help make your menu planning a breeze! Give them all a try and let us know what you think in the comments below! Which one have you tried or want to try next?