Quick Answer
Yes, butternut squash can be used as a substitute for spaghetti squash in most recipes. Both types of squash have a mild, nutty flavor and become stringy and pasta-like when cooked. Butternut squash tends to be sweeter and richer than spaghetti squash. Keep in mind that the texture and moisture content differs between the two, so you may need to tweak cooking times and liquid ingredients when swapping one for the other.
Spaghetti Squash vs. Butternut Squash
Spaghetti squash and butternut squash are both members of the winter squash family. They have some similarities but also a few key differences:
Flavor
– Spaghetti squash has a very mild and lightly sweet flavor.
– Butternut squash is a bit sweeter and richer in flavor.
Texture
– When cooked, spaghetti squash shreds into long, spaghetti-like strands.
– Butternut squash softens into more of a smooth, creamy texture.
Moisture Content
– Spaghetti squash contains a lot of water. When cooked, it releases moisture.
– Butternut squash has less moisture and becomes drier as it cooks.
Seeds
– Spaghetti squash has large seeds that need to be scooped out before cooking.
– Butternut squash has small, edible seeds that don’t need to be removed.
Appearance
– Spaghetti squash is yellow/tan on the outside with pale yellow strands inside.
– Butternut squash has tan, beige, or yellow skin with bright orange flesh inside.
| Attribute | Spaghetti Squash | Butternut Squash |
|---|---|---|
| Flavor | Mild, lightly sweet | Rich, very sweet |
| Texture | Stringy strands when cooked | Smooth and creamy when cooked |
| Moisture Content | High moisture | Low moisture |
| Seeds | Large seeds, must remove before cooking | Small edible seeds |
| Appearance | Yellow/tan skin, pale yellow strands | Tan/yellow/beige skin, bright orange flesh |
As you can see, the two squashes are quite different in some ways but share some key similarities in flavor and texture when cooked. This makes butternut a suitable stand-in for spaghetti squash, but some adjustments may be required.
Cooking Substitutions and Adjustments
When substituting butternut squash for spaghetti squash, keep the following cooking tips in mind:
Roasting
Roasting brings out the sweetness and condenses the texture of both squashes. You can roast butternut wedges or cubes in place of spaghetti squash halves. Butternut may cook 5-10 minutes faster since it has less moisture. Check frequently and remove butternut when fork tender.
Liquid Content
Since spaghetti squash releases liquid as it cooks, you may need to reduce the liquids in a recipe when using butternut squash. Consider cutting back on any broths, juices, oils, or other wet ingredients by 1/4 to 1/3 when roasting or sautéing butternut squash.
Precooking
Precooking the squash helps tenderize it. Microwaving butternut squash for 3-5 minutes before sautéing can help mimic the texture of spaghetti squash. Just be careful not to overcook it.
Sautéing
When sautéing precooked squash strands, butternut will likely take 1-2 minutes less time than spaghetti squash. Keep a close eye on it so it doesn’t become mushy.
Adding Moisture
Since butternut squash is drier, you may need to add a little extra oil or broth to a dish to make up for the missing moisture from spaghetti squash. Start with 1-2 tablespoons extra.
Seasoning
The sweetness of butternut squash means you may wish to increase savory flavors like garlic, onions, herbs, salt and pepper. Spice it up as needed for the flavors to balance.
Recipe Substitution Tips
Here are some tips for modifying recipes when substituting butternut squash for spaghetti squash:
Spaghetti Squash Casserole
– Roast cubed butternut squash until fork tender first.
– Reduce any broth or juice by 1/3.
– Add an extra 1-2 tablespoons olive oil or butter.
– Increase seasonings like garlic, onion, and herbs.
Spaghetti Squash Shrimp Scampi
– Microwave butternut squash strands for 2-3 minutes first.
– Reduce or eliminate any chicken or vegetable broth.
– Increase amount of olive oil and lemon juice.
– Add extra garlic, salt and pepper.
Spaghetti Squash Cakes
– Squeeze roasted butternut squash strands to remove excess moisture.
– Substitute almond meal or breadcrumbs if batter seems too moist.
– Fry cakes 1-2 minutes less, they will brown faster.
Spaghetti Squash & Meatballs
– Microwave or roast butternut squash strands untl just tender first.
– Drain excess liquid from sauce, add a slurry if too thin.
– Increase seasoning in meatballs with garlic, herbs, salt and pepper.
Frequently Asked Questions
Does butternut squash need to be peeled before cooking?
Butternut squash has a tough outer skin that should always be peeled before cooking. Use a vegetable peeler or sharp knife to remove the skin. The inner flesh is tender and edible.
What is the best way to cut butternut squash?
To cut butternut squash:
1. Trim off both ends and peel the skin with a vegetable peeler or knife.
2. Cut in half lengthwise. Scoop out seeds with a spoon.
3. For cubes: Slice each half into 1-inch wide strips from top to bottom. Then cut crosswise into cubes.
4. For strands: Slice each half into long 1/2-inch thick strips from top to bottom. Cut strips into noodle-like strands.
Can I use the seeds from butternut squash?
Yes, the seeds from a butternut squash are completely edible. To cook them:
– Rinse seeds and pat dry. Toss with oil and seasonings.
– Roast at 300°F for 15-20 minutes, stirring occasionally.
– Once done, enjoy seeds as a snack or garnish for dishes.
Is it better to roast or boil butternut squash?
Roasting is usually the preferred cooking method for maximizing butternut squash’s flavor. Dry heat helps concentrate the sugars and caramelize the outer flesh. Boiling can lead to waterlogged, mushy squash. However, boiled butternut squash may be suitable for pureed soups or baked goods.
Can you substitute butternut squash for pumpkin in baked goods?
Absolutely! Butternut squash is an excellent substitute for canned pumpkin in recipes like pies, breads, muffins, and other baked goods. Just be sure to adjust any liquids in the recipe since butternut squash has a lower moisture content.
Nutrition Comparison
Butternut squash and spaghetti squash have some nutritional differences:
| Nutrient | Spaghetti Squash | Butternut Squash |
|---|---|---|
| Calories | 42 per cup | 82 per cup |
| Carbs | 10g per cup | 21g per cup |
| Fiber | 2.2g per cup | 3g per cup |
| Protein | 1.5g per cup | 2g per cup |
| Vitamin A | 12% DV per cup | 471% DV per cup |
| Vitamin C | 33% DV per cup | 17% DV per cup |
| Potassium | 8% DV per cup | 15% DV per cup |
As you can see, butternut squash is higher in calories, carbs, fiber, vitamins A and C, and potassium. Spaghetti squash is extremely low in calories. Ultimately, both provide important nutrients and can be part of a healthy diet.
Conclusion
Butternut squash makes an excellent substitution for spaghetti squash in most recipes. The textures are a bit different, but both squashes deliver a sweet, nutty flavor when cooked. Adjust liquid ingredients, cooking times, and seasonings in recipes to account for differences in moisture content and flavor. With a few simple tweaks, you can easily swap butternut squash into any spaghetti squash dish for delicious results. Experiment and see which type of squash you prefer!