Substitute Butternut Squash for Sweet Potato with great results
Wednesday, November 21, 2012
I bring sweet potato casserole every year to Thanksgiving. (Funny thing is, although I don't really like the dish, everyone else does.)
This week, I had lots of butternut squash from my CSA and only 4 yams, thus I decided to try to substitute the squash in the recipe. I sliced the squash in half longways, scooped out the seeds, placed it face down on a roasting pan, and baked it for about an hour at 350 degrees until it was fork tender. Then I scooped out the squash from the skin for use in the recipe. The color was significantly lighter until I added the cinnamon and nutmeg, which darkened the color to the hue that people expect to see.
Sweet potato - 1 cup = 180 calories
Butternut Squash - 1 cup = 82 calories
So see, just that simple substitution will translate into real calorie savings. I am not telling anybody at Thanksgiving that I did this, either to see if anyone comments. Truth is, they will probably be stuffing their bodies with so many other things, my sneaky substitute is likely to never be detected!
I will report on the results next week. Happy Thanksgiving, Spark Friends!