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BTD Forums    Diet and Nutrition    The GenoType Diet  ›  Butternut Squash vs. Pumpkin
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Butternut Squash vs. Pumpkin  This thread currently has 2,359 views. Print Print Thread
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funkymuse
Friday, April 11, 2008, 5:54pm Report to Moderator Report to Moderator
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Since Pumpkin is a Super Beni for Hunters and Butternut Squash is a neutral, can one substitute Pumpkin in any recipe that calls for Butternut Squash?

There are so many GREAT Butternut Squash Recipes out there that I'd like to try - except I'd like to use a super beni like Pumpkin instead if that is doable...

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gulfcoastguy
Friday, April 11, 2008, 8:20pm Report to Moderator Report to Moderator

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Kyosha Nim
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Well I've done the reverse often enough and it seems to work out okay. BTW a lot of the "pumpkin" in canned pumpkin is actually butternut squash or some of it's close relatives. Try looking at rareseeds.com online seed catalogues. It lists many pumpkins and squashes and the plant family they belong to. For instance butternut squash is in the C. Moschata family and there are many pumpkins that are in the exact same C. Moschata family. Make sure that the pumpkin is a thick walled eating type and not one of the thin walled jackolantern types. A hint they will be heavy for their size and might be labeled as pie pumpkins in the store. Growing your own is a good way to be sure and fun also.
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funkymuse
Friday, April 11, 2008, 8:22pm Report to Moderator Report to Moderator
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I was thinking of using organic canned pumpkin due to time restraints...
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Brighid45
Friday, April 11, 2008, 9:06pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Funkymuse, I've swapped winter squash for pumpkin and vice versa many times and it worked just fine both ways. Canned pumpkin should be more than okay in your recipe. It might be a bit sweeter than winter squash, but I never really noticed a difference in taste.


Everyone is entitled to his or her informed opinion. --H. Ellison
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funkymuse
Friday, April 11, 2008, 10:01pm Report to Moderator Report to Moderator
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Excellent!  I like to try and get super benies in whenever possible!
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Ribbit
Saturday, April 12, 2008, 2:11am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from gulfcoastguy
BTW a lot of the "pumpkin" in canned pumpkin is actually butternut squash or some of it's close relatives.


The FDA allows that?  Good grief.  Then how do we know what's in anything we're eating if it's not even labeled with the correct vegetable?



ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Ribbit
Saturday, April 12, 2008, 2:13am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Brighid45
It might be a bit sweeter than winter squash, but I never really noticed a difference in taste.


Canned pumpkin isn't sweet.  It's actually a little more   than butternut squash, in my opinion.  You can't get much better than baked butternut squash, even if you do it in the microwave.  That being said, canned pumpkin warmed up with some agave, cinnamon and walnuts on top is a really, really good breakfast or dessert.  My 3-year-old son even eats it this way.



ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Spring
Saturday, April 12, 2008, 3:59am Report to Moderator Report to Moderator
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I love pumpkin. Ummmmm!
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gulfcoastguy
Saturday, April 12, 2008, 4:07am Report to Moderator Report to Moderator

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Kyosha Nim
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Yep it's legal for them to call canned squash pumpkin. I learned that on organicgardening.com forums. I've been a member on there a lot longer than on this one. That is where I learned about the difference between pumpkins that are grown to eat and those that are grown for jack-o-lanterns. I've got 3 different types of squash planted outside including one that is called Japanese Pie. 4 types if you count the Baby Blue Hubbards I've got planted at my Dad's.
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Ribbit
Saturday, April 12, 2008, 12:47pm Report to Moderator Report to Moderator

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Kyosha Nim
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My oldest brother always grew pumpkins when we were teenagers.  We had a gigantic compost pile (from all the neighbors' horse stables, complete with the sawdust).  We fed and watered and measured the temp of the pile the whole winter.  We would just drop a handful of seeds in a hole in the top of the pile after we'd used what we needed on the rest of the garden, and let the vines trail down the sides.  Worked beautifully.  Can we start a gardening thread and let it run this summer?


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Brighid45
Saturday, April 12, 2008, 8:43pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Here's one of my favorite recipes for pumpkin. My housemate K found it and we make it often every fall, winter and spring. This soup loses some of its heat over a day or two, but it's still delicious. You can use fresh pureed or canned pumpkin, either one is just fine.  It also works well with winter squash, so whatever you have on hand is okay. I like to add in some chopped cooked sausage for a really hearty soup. Turkey or lamb sausage taste fantastic. One cup of chopped sausage works out nicely. You can even saute the mirepoix (the celery, carrot and onion) in the sausage drippings before adding to the soup, if you like.

Hot N Spicy Pumpkin Soup

1-15 oz can pumpkin
1 cup chopped celery (about 2 stalks)
1/2 cup chopped carrot (1 medium)
1/2 cup chopped onion (1 medium)
1/4 teaspoon sea salt (optional)
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
2-14 oz containers vegetable, chicken or turkey broth
2 medium tomatoes, chopped (1 1/2 cups)
(you can use canned diced tomatoes if you like)
1/4 cup cream, goat's milk, rice or nut milk
toasted shelled pumpkin seeds

In a 3 1/2-4 quart slow cooker place pumpkin, celery, carrot, onion, salt oregano, rosemary, red pepper, and ginger. Stir in broth. Cover; cook on LOW setting for 6-8 hours or on HIGH setting for 3-4 hours.

Stir in chopped/canned diced tomatoes and cream (and sausage if desired). Ladle into bowls. Sprinkle with seeds, if desired. Makes 6-8 servings.  


Everyone is entitled to his or her informed opinion. --H. Ellison
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funkymuse
Saturday, April 12, 2008, 11:50pm Report to Moderator Report to Moderator
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Quoted from Ribbit


The FDA allows that?  Good grief.  Then how do we know what's in anything we're eating if it's not even labeled with the correct vegetable?



Farmers Market Brand Organic Pumpkin.  Nothing else but pumpkin.
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BTD Forums    Diet and Nutrition    The GenoType Diet  ›  Butternut Squash vs. Pumpkin

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