Winter squash in general can be very difficult and tedious to cut open. However, there is another reason why butternut squash is more popular than buttercup: it’s easier to prepare. It’s just a little bit sweeter in flavor – it’s more often compared to sweet potatoes and pumpkins than buttercup – and it’s not as dry. Given the above breakdown, butternut squash would appear to have the edge here. Possible substitutions from the Substitutions Bible: buttercup squash (less moist), delicata squash (less fruity flavor), pumpkin (sweeter, moister), or sweet potato (sweeter, moister).Has a pale beige outer skin, with orange flesh.Possible substitutions from the Substitutions Bible: butternut squash (more easily peeled), delicata squash (moister), or sweet potato (sweeter, moister).Tends to be a bit dry (can be alleviated with steaming or baking).Has a dark green outer skin, with orange flesh.Butternut squash: a yellowish winter squash having sweet, orange-colored flesh the plant bearing this fruit.Buttercup squash: a small, usually dark-green squash that is a variety of Cucurbita maxima, having sweet orange flesh.So then, what is the difference between buttercup squash and butternut squash? Let’s find out. And, winter squashes can often be substituted for one another in dishes. To add confusion, winter squash is often grouped together as one food item, nutritionally and otherwise. Have even more squash to use up? Check out these spiralizers that turn fresh summer squash into low-calorie noodles with the twist of a wrist.They look completely different on the outside, but have a very similar creamy orange flesh inside. Fall Harvest Salad with Maple Vinaigrette – This sweet and savory salad is wonderful with butternut but works well with many other roasted winter squash, including acorn and delicata.Vegan Pumpkin Cornbread Muffins – Add even more sweetness to your cornbread by substituting sweet dumpling or honey bear squash.Easy Vegan Marinara – This sauce calls for zucchini, but you can elevate the taste by swapping it for tatume or zephyr squash.Vegan Pumpkin Chili – Substitute canned pumpkin puree with freshly roasted sugar pumpkin or hubbard squash puree.Or give it a winter squash makeover by using delicata squash. Vegan Stuffed Zucchini Boats – Switch up the visual appeal of this dish by swapping zucchini for cousa or eight ball squash.No matter what you use, there’s nothing better than roast squash soup! Roasted Butternut Squash Soup – Switch out tired butternut for sweeter honeynut squash or the deep nuttiness of pink banana jumbo.Looking for inspiration? Here are some of our favorite squash recipes remastered with some less-common squash types: Next time your recipe calls for a summer squash or a winter squash, try switching it up by substituting one of the lesser-known varieties. With so many different varieties of squash out there-and new ones being bred every year-there are plenty to choose from. Despite its strange looks, this squash tastes very familiar on the inside and is used in all the same ways as your typical winter squash. It was named for the Yokohama port-one of the first Japanese ports open to US travelers. This pumpkin-shaped cucurbit has greyish skin with ridges and bumps. We hate to throw around the word ugly, so let’s just say the Yokohama squash is unique. Yokohama Squash | Photo courtesy Baker Creek Heirloom Seeds Winter squash are harvested from various Cucurbita species, most of which tend to have long, rambling vines. They have a hard rind that protects the flesh inside and allows the fruits to be stored long-term without refrigeration. Winter varieties are harvested in their mature form. These plants tend to be bushy and quick to produce fruit. Almost all summer squash varieties belong to the species Cucurbita pepo. These fruits have thin, edible skin and are not suitable for long-term storage. Summer squash includes any variety that is harvested in its immature form. Within the true squashes, there are two distinct groups: winter and summer squash. Pumpkins, on the other hand, do have edible flesh and, therefore, are considered true squashes even though they come with their own special designation. Instead, these often colorful and funny-shaped fruits are used as decorations and to make tools. Gourds, which are produced by several species within the genus, are not squash because they have no edible flesh. There are a number of species in the Cucurbita genus, but only five of them produce edible, fleshy fruit.
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