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    You are in: Home / Community Forums / Menu Ideas & Help / butternut squash: veg or starch or both?
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    butternut squash: veg or starch or both?

    Meredith C-ville
    Mon Jan 04, 2010 10:15 am
    Food.com Groupie
    Hi,
    I feel like something like butternut squash is more like a sweet potato or even regular potato for that matter, and would want to be served in that starch role along with, say, brussels sprouts and maybe some broiled salmon. But it's also kind of more like a vegetable. Is it maybe like corn...just a starchy thing that is treated like a vegetable? What do people think? I think I'd like to force it into that purely veg role but something keeps telling me it's really more of a starch.
    Thanks. --Meredith
    Michelle S.
    Mon Jan 04, 2010 12:32 pm
    Food.com Groupie
    I am a diabetic and when meeting with a dietician they classified all squashes (except yellow and zuchini) as a starch.
    Meredith C-ville
    Mon Jan 04, 2010 2:22 pm
    Food.com Groupie
    Thanks, Michelle...I really can't argue with a dietician! Somehow in my shopping for the week I only wound up with real vegetables for about 2 dinners. I guess I'll just have to go back to the store!! --Meredith
    SarasotaCook
    Tue Jan 05, 2010 2:38 pm
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    I consider it as a vegetable, but when I serve it, I try to use it with a protein and then a salad. Because even though to me it is a vegetable it can feel heavy, so I tend to go with a salad.

    Now sometimes I will stuff with with dried fruits and wild rice and then serve a protein on the side. So a little of both worlds.
    ------------------

    All squash are vegetables NOT starch.
    Darker or orange colored squash are higher in sugar content
    which for a diabetic is not good.
    One cup mashed butternut or acorn squash has approximately 18 g of carbohydrates, whereas 1 slice of bread has about 12-15.
    -------------------

    So yes, it is a vegetables, but it is higher is starch then other squash or some other vegetables. However when I cook I tend to to offset with maybe sauteed spinach or a salad, even though it is another vegetable to go with the squash. Then if you want you can serve a nice roll or healthy slice of bread on the side.
    Meredith C-ville
    Wed Jan 06, 2010 6:35 pm
    Food.com Groupie
    Hi, thanks for the further thoughts. I tend to agree...the sweetness/sugar content and the heaviness make me think of it as not a reasonable choice as the veg. I made peace with that and made another brief shopping trip...I guess combining my usual weekly shopping with shopping for entertaining will require more attention in the future! I am serving it with salad, brussels sprouts, and turkey burgers topped with caramelized onion. It is certainly a better choice than buns or a lot of other things one might serve with burgers. I guess there's a bit of a difference between taxonomic classifications into veg or something else than how things get served...because a potato is also a veg!
    SarasotaCook
    Wed Jan 06, 2010 9:30 pm
    Food.com Groupie
    It is hard with vegetables and planning a plate. My rule is for squash the orange ones, even spaghetti squash and potato or yams, sweet potatoes I tend to call them 1/2 and 1/2. If I add starch along with these vegetables, I try to do just a roll, or bread on the side and serve an additional veggie or salad.

    That is sort of my general rule. It may not be right, but I find it works wells with meals.

    It is like having a steak dinner when you go out. Steak, bread, creamed spinach or salad and baked potato. We also eat with out eyes, so maybe that is the best way to put it. The orange squash and spuds, yams etc look like a starch so for me on a plate, 1 starch, vegetable and protein.
    CheapThrills
    Thu Jan 07, 2010 11:20 am
    Food.com Groupie
    When classifying for your nutrition needs, your dietician would know best. I'm sure she has mentioned glycemic index and how that plays into it all. I would go with your RD's recommendations.

    Our calling different foods "starches" is based on what the food becomes when it is cooked, if it is to be cooked. A potato is a vegetable, but it becomes "starchy" (full of starches) when you cook it. Corn is actually a grass (yup!), but when kernels are cooked they become starchy. Grains like wheat, when processed and cooked, become starchy. Winter squashes (like butternut, my favorite), do develop some starches when cooked; I don't usually serve another starchy carb when serving this.

    Tomayto, tomahto (which is both a fruit and a vegetable, semantically speaking)! Listen to your dietician first.
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