On my dietary plan, the butter is de rigueur! Lots of butter. The sugar and salt, not so much. Even though it doesn't have the same flavor as brown sugar, you could add a bit of Splenda™. Pie spice is a great addition - and is flavorful enough that you may not miss the sweetness. Go easy on the salt, or if you need it on the squash, limit it elsewhere. I've learned to love roasted squash. The roasting brings out its own sweetness - like caramelizing. And when you cube it or cut it like french fries you can portion out smaller amounts. Give it a try.
I'll eat either, because I love them both. I can make a meal out of a twice baked potato (stuffed with LF or FF cottage cheese, some seasonings and sprinkled with a touch of Parm on top). I love roasting butternut squash with other veggies, or eating it alone. Both are nutritious and healthy in my book.
Fitness Minutes: (17,393)
254 3/12/12 8:41 A
I love it too. I make butternut squash soup all the time in the winter. It's low fat and delicious! Roast the squash, mash/puree it, add chicken stock, throw in an onion, some garlic, and a little ginger, and voila! A tasty, healthy meal.
I LOVE butternut squash! I'm pretty fond of all the winter squashes, in fact. They are full of carbs ... but if I'm tempted to step off my intended nutritional plan occasionally, it will always be squash rather than potatoes. Another favorite is delicata squash ... but the season seems really short and they can be hard to find. You can get butternut as a side dish in the frozen section, too. I can't remember who makes it, but I've had it several times and it's good. I've even taken that pureed squash and added a little cream to it and made a soup. It was delish. I like squash cubed or cut like french fries and roasted too.
I agree with others: I don't do it often, but it is a better choice (IMO) than potatoes, and it seems to me it's more flavorful too.
Fitness Minutes: (32,016)
6,263 3/10/12 9:31 P
I like to buy them in season, and stock up. They store really well. For months and months and months in a cool dark place. Butternut squash soup is nice to start a meal but I dont know the count but I have seen recipes to healthier it up.
SUNSHINE: I don't make potatoes @ home and basically have the baked potato as a treat if we eat out. Otherwise, I'm with you . . . I am a low GI eater and prefer my carbs to be the more complex carbs. Better for my diabetes for sure.
LOVE squash. Used to be a "baked potato" person, but squash seems like a better choice. I DO enjoy a moderate portion of baked potato once in awhile, but it does tend to make my blood glucose spike, where as the squash doesn't.
Fitness Minutes: (67,620)
9,840 3/9/12 9:02 P
Some people need to limit the amount. Fortunately, I am not one of them. I eat it just fine every day in the winter.
Fitness Minutes: (4,362)
3/9/12 3:51 P
You can go to the Self Nutrition Data website to compare food items side by side.
Carbs are great-- they are your body's main source of fuel, and it's the only source of fuel your brain uses. SP suggests your diet be comprised of 20% protein, 30% fat, and 50% carbohydrates...and some recommendations elsewhere are up to 60% carbs, so I think as long as you're staying within the recommended carbohydrate range, and getting that 25-30g of fiber a day, you're doing just fine!
Out of curiousity, I looked on SP, and found that 1 cup baked potato has:
113.5 calories 0.1 g fat 26.3 g carb 1.8 g fiber 2.4 g protein as well as 477 mg potassium (awesome!), 18.4% Vit B12, 26% Vit C, as well as over 8% of lots of other vitamins and minerals.
In contrast, 1 cup of cubed butternut squash has:
82 calories 0.2 g fat 21.5 g carb 6.0 g fiber 1.8 g protein as well as 582 mg potassium (awesome!), 287% vitamin A (!!), 51.6% vitamin C, and a myriad of other vitamins and minerals.
So personally, if I were to choose between a cup of baked potato, or a cup of butternut squash, I'd go with the butternut squash 75% of the time. It has less calories, more fiber, lots of vitamin A & C, and a lot of potassium.
I LOVE potatoes---- all kinds: sweet, regular, red, etc....., but I limit myself on them because for some reason I feel that's what you are supposed to do???? Is it the starch? Carbs? Calories? I don't know.... But I only eat them once or twice a week.
Well, I recently discovered fresh butternut squash pre-cut and cubed sold in packages. OMG, this is a fantastic potato substitute! I mean it tastes even better than potatoes....
So my question is.... Is butternut squash one of those vegetables that you don't have to worry about how much of it you consume? Can I eat it every day? I think it's lower in calories than the potato, but is it just as starchy and full of carbs as potatoes???? Should it be limited?
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