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    You are in: Home / Cookbooks / Butternut interchangeable with Pumpkin
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    Butternut interchangeable with Pumpkin

    Is a winter squash that is hard, thick skin and it is filled with seeds that can be toasted. The color of the Butternut squash ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet flavor. 1 cup of mashed squash has 80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with riboflavin, iron, Vitamins A and C. Pinot Grigio or Chenin Blanc complement it well. Enhancing Spices: Allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric. 1 pound fresh squash=3 cups sliced = 1 cup cooked / pureed Preparation: Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired. Check Pureed Squash Butternut, Acorn Any Hard Winter Squash! Stir-Fry: tender when pierced. Bake: 400 degrees 30 - 40 minutes, uncovered. Microwave: 1/2 the squash and microwave for 10 -12 minutes. Boil: Cut into chunks and boil 7 - 9 minutes. Steam: Cube and steam for 6 - 8 minutes. Roast: 400 degrees for 30 - 45 minutes. Any winter squash is interchangeable.
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    3 Reviews |  By Rita~

    Tickle you taste buds with this Hearty, Comforting, Spicy Soup. It is thicken with pumpkin puree and tomato paste. A culinary flavor explosion from the onion, garlic, lime, chipotle and dried chili. Textures you mouth will enjoy from the crisp tortillas, to creamy avocados. Use either the guajillo chile a pointed, long and narrow with a shiny, deep red skin. It can be rather hot and is used to round out the flavor in both sauces and in cooked dishes. OR you can use the Ancho which is deep reddish-brown in color, the rich, slightly fruity and is the sweetest of the dried chiles. Give it a try you'll be happy you did!

    Recipe #354020

    8 Reviews |  By Rita~

    I've made this soup fast, tasty, and easy! It 's creamy fruity with a slight kick from the ginger. A real comfort soup. I don't peel my squash just blend it up smooth in a vita mix or any high powered blender. You never know it's in there. But your body will love you for it! This I tried to keep low in fat and sugar by using low fat milk and pears in a light syrup. In the picture I garnished with recipe #50958 and fresh ripe pears slices. Alternate method for pureeing butternut Recipe #194908

    Recipe #102830

    13 Reviews |  By Rita~

    This is wonderful, healthy, warming dish for these cold months. I've also added Sweet potatoes, parsnips, carrots and pearl onions. You can mix and match any root veggie you like.

    Recipe #81544

    26 Reviews |  By Rita~

    This process is so very easy. No peeling! Take a look! Squash is great for pureeing, roasting and baking. Once cooked and pureed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies. The skin has many nutrients so go ahead and use it. Or peel and discard. But you will never know it's in the puree. Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup, candied ginger, spices and or nuts.

    Recipe #194908

    A great start or side to a fall meal! Pineapple can be used in place of the oranges. Alternate method for pureeing butternut Recipe #194908 which is very easy!

    Recipe #252954

    1 Reviews |  By Rita~

    A hearty savory fall dish! Serve with Pinot Grigio or Chenin Blanc for a wonderful Thanksgiving meal.

    Recipe #252959

    6 Reviews |  By Rita~

    A Turkey dinner! Yes! Turkey sausage with butternut, apples, onions and cranberries. Flavored with crisp sage and garlic. For a quick and easy method look here Recipe #194908. The sausage can be removed from the casing and crumbled and cooked.

    Recipe #396271

    1 Reviews |  By Rita~

    I found this on line because OzCoMartha requested a Aussie pumpkin soup. "Chumpkin SoupChef: Steve from the Lake No, it's not a typo...It's Chicken and Pumpkin soup!" I'm posting my directions as well his! Ingredients are exact except I put 1-2 tablespoons butter next to a Knob of butter!Haven't tried it yet!I do have a garden of squash and soon as it's ready I will be making it! I myself prefer my Recipe #43697

    Recipe #69085

    4 Reviews |  By Rita~

    Spicy sweet muffins. A nice treat for Halloween or Thanksgiving. Wrap them up for a gift.

    Recipe #72117

    5 Reviews |  By Rita~

    This lovely golden Savory bread is made using Pumpkin but butternut, sweet potato, or any hard cooked squash can be used. Canned or fresh cooked. It's very lightly flavored with cinnamon and ginger. Receiving it's beautiful golden color from the squash, the saffron and turmeric. You can use saffron and or turmeric.

    Recipe #189771

    3 Reviews |  By Rita~

    I've been making something similar to this most of the fall! My Son has no idea it was butternut he thought he was eating pumpkin! Method for pureeing butternut Recipe #194908

    Recipe #52072

    1 Reviews |  By Rita~

    Freeze your home grown shredded zucchini so when your pumpkin is ready in the fall in can make this delish cake.

    Recipe #52084

    4 Reviews |  By Rita~

    This a a great Halloween treat,Thanksgiving Appetizer or just a nice way to spend a Autumn Day. And yes you can eat the pumpkin. Keep the fondue warm over as low heat as possible to avoid scorching the cheese.

    Recipe #72105

    6 Reviews |  By Rita~

    You've got pumpkin and apple in one. This is a moist spicy cake with pieces of apple throughout. Optional-If you have a real sweet tooth drizzle powdered sugar mixed with buttershots or apple shnapps to glaze cake. This would also be great with dried cranberries or raisins mix in along with the apples. This recipe was given to me by Tim a Great guy I work with. Yes tweaked a bit! Made 60 mini muffins Nov 26, 2013 baked them for 15-18 minutes and I made twice the amount topping. I brought them to a party(leaving 12 home) so everyone could have a bite and room to enjoy the other food.

    Recipe #107539

    19 Reviews |  By Rita~

    These are yummy, creamy & pretty swirled bars. Store cooled bars in an airtight container for up to 1 week in the refrigerator, or wrap tightly and freeze for up to 2 months.

    Recipe #145325

    20 Reviews |  By Rita~

    I made Miss Annies recipe #48436 and had the seeds left over so I couldn't throw them out. You can use pumpkin! I like the taste of the seeds without prewashing and drying them.(One less step).

    Recipe #50958

    4 Reviews |  By Rita~

    This I made with spices Kim sent me from Texas!You can buy them on line or you may be lucky enough to have it in your area. I made this with seeds from a small pumpkin so adjust accordingly. You may not think its enough seasoning before baking but it will turn a nice golden color and be full of taste.

    Recipe #102043

    6 Reviews |  By Rita~

    Fall is a great time to start up those ovens and bake these muffins! Nice warming comfort food!

    Recipe #142016

    1 Reviews |  By Rita~

    I was making a pumpkin pie and didn't have any kind of milk so I used cream cheese and it was great.

    Recipe #107929

    8 Reviews |  By Rita~

    Give it a try! Comfort Food! A lower fat version of Recipe #15276

    Recipe #52075

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