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...
B to Bnonnie to Nomad, the journey continues 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.
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
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
B to Bnonnie to Nomad, the journey continues Kyosha Nim
Posts: 2,295
Gender: Male
Location: Ocean Springs, MS
Age: 52
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.
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
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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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.
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.