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Replacing butternut squash

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Grigs1 Nov 25, 2007 09:07 AM

I really, really hate the stuff. Ditto for nearly everything else squash-like. For the past few years, I've made a southwestern cornbread dressing (Sunset) at T-giving that is always a smash. However, I really, really don't like the squash. My family threatened me when I told them I didn't want to make it this year, thought about just leaving the squash out but didn't want to disappoint anyone. It's a mild flavor but adds moisture and texture, any suggestions on a suitable non-squash replacement?

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  1. paulj RE: Grigs1 Nov 25, 2007 09:31 AM

    Sweet potatoes

    1. c
      classylady RE: Grigs1 Nov 25, 2007 10:08 AM

      Ditto I don't what all the fuss. I raised it in my garden years ago and used a sweet potato receipe. Recently I made spiced butternut squash and tossed half of it in the garbage.

      1. l
        link_930 RE: Grigs1 Nov 25, 2007 10:14 AM

        After all the hoopla about roasted butternut squash and soup, I just made some this afternoon. Maybe it's me, but it's just bleh.

        I far prefer sweet potatoes. I think roasted chestnuts would work as well.

        4 Replies
        1. re: link_930
          CindyJ RE: link_930 Nov 25, 2007 12:07 PM

          ...or maybe it's the recipe you used. I made two batches this past week, one using chicken stock and one using vegetable stock. They were BOTH delicious. I roasted the squash for both -- I think it makes for a naturally sweeter soup. On the first we used whipped cream dusted with freshly ground nutmeg for garnish; on the other we used toasted pepitas. I also use a few granny smith apples to perk up my soup. There are so many variations of butternut squash soup, and it's sooooo healthful. If you want to try it again, I'll be happy to post my recipe.

          1. re: CindyJ
            l
            link_930 RE: CindyJ Nov 28, 2007 07:46 AM

            CindyJ -- would you mind posting your recipe? I've only had it in restaurants; it's probably the reckless use of butter/cream that makes the difference between restaurant and homemade. (Isn't it always?)

            Thanks!

            1. re: link_930
              w
              weezycom RE: link_930 Nov 28, 2007 08:12 AM

              I watched America's Test Kitchen when they did their show on butternut squash soup, and the trick for flavor was to saute the strings & seeds from the squash in butter and then simmer in stock, strain off the solids, and then use that stock with the "meat" of the squash for the soup. They determined that most of the flavor was actually in the innards that are thrown away.

              1. re: weezycom
                foxy fairy RE: weezycom Nov 28, 2007 08:15 AM

                What an interesting idea. Hmmm. About how long did they cook the "innards"?

        2. w
          willownt RE: Grigs1 Nov 25, 2007 12:24 PM

          If you really don't want it or any of its flavor cousins (such as sweet potatoes), how about another watery vegetable like zucchini?

          1. Emme RE: Grigs1 Nov 25, 2007 03:42 PM

            assuming you don't want anything squash-like (i.e. pumpkin) or potato/yam, another idea might be carrots. other veggie options: turnips, parsnips, or even cauliflower.

            for just moisture and a fleshy texture, you might also consider adding diced apples (Romas being less sweet)

            1. Amber in Norfolk RE: Grigs1 Nov 28, 2007 08:15 AM

              Any root veggie should work (carrots, sweet potatoes, parsnips, etc).

              1. yayadave RE: Grigs1 Nov 28, 2007 03:06 PM

                Is the butternut squash IN the dressing? Jeez, just find a different dressing recipe with NO squash. The Silver Palate corn bread sausage dressing is great, and no squash.

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