Substituting squashes

I have a dear, dear friend coming for dinner tonight. She and I both are butternutsquash fans...but I don't have it on hand (and there literally is no time today to go get one), but I do have a delicata and what my farmshare called a "butter" squash but it looks a lot like a kabocha. Can i used both or one of those in place of butternut squash in a pasta recipe? I'm thinking of combining a few ideas from the site -- roasted with some onion, garlic, sage, bacon and goat cheese (but other ideas welcome! will be serving with brussel sprouts, too, so could incorporate those). Thanks!

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2 Comments

susan G. November 10, 2011
There may be a difference in moisture content, but fundamentally, winter squash can be interchanged. With the kabocha look-alike, I wouldn't use a recipe that needs the squash to be peeled first. There are good tips on the squash roasting video.
 
wssmom November 10, 2011
I think using other varieties of winter squash in place of butternut would be lovely with garlic, sage, bacon and goat cheese (YUM!) the cooking times may vary, however.
 
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