The next time pumpkin pie is on the menu, consider switching things up a bit by using squash instead. Squash has a slew of nutritional benefits, and you won't have to sacrifice the pie's taste or texture when making the switch. While there are many types of squash to choose from, try substituting canned pumpkin with butternut, acorn or kabocha squash.
Butternut Squash
Butternut squash is a highly versatile veggie, and recipes often refer to butternut squash and pumpkin as interchangeable. For this reason, butternut squash tastes similar to pumpkin when pureed with spices like clove, nutmeg and allspice in a pie. Tan in color, this squash is long and has a sweet, nutty flavor. According to the Good Housekeeping Research Institute, people have made the butternut squash swap for over a century. Their recipe calls for a pound of butternut squash, cooked and mashed, and then prepared exactly like pumpkin.
Kabocha Squash
Pumpkin puree can also be substituted for kabocha squash. Kabocha is a Japanese squash that closely resembles the shape of a pumpkin, and has a taste similar to a pumpkin and a sweet potato. This squash is prepared similarly to fresh pumpkin. You should bake it in the oven at 350 degrees until soft, and scoop out the puree.
A Mix of Squash
A variety of squash can be used in place of pumpkin puree. They can be used either alone or the puree can include a mix of squashes. Acorn, butternut and kabocha squashes are one suggested mix. You can substitute equal amounts of pumpkin for squash. This mix of winter squashes not only provides more depth of flavor, but also contributes a slew of nutrients to the pie.
Benefits of Squash
Squash, a vegetable, has numerous health benefits. Because winter squash has less water than summer squash, it is higher in nutrients like carotene. Research studies have shown that winter squash is the best food source for beta-carotene and alpha-carotene. Squash also contains zeaxanthin, beta-cryptoxanthin and lutein.
Member Comments