Many recipes call for butternut squash, but buttercup squash makes a great substitute. While the two squashes have slightly different flavors and textures, they can often be used interchangeably.
Flavor Differences
Butternut squash has a sweet, nutty flavor similar to pumpkin. The flesh is smooth and creamy when cooked. Buttercup squash has a richer, sweeter flavor with a hint of earthiness. The flesh becomes dense and dry when cooked, with a texture similar to a sweet potato.
While butternut is more mild, buttercup is more pronounced in flavor. The extra sweetness and density of buttercup means a little goes a long way when substituting in recipes. Buttercup might be overpowering if you use an equal amount in place of butternut.
When swapping buttercup for butternut, start with about 3/4 of the amount called for. For example, if a recipe needs 2 lbs of butternut squash, use around 1 1/2 lbs of buttercup. Adjust to taste based on the flavor intensity you want.
Differences in Texture
When cooked, butternut squash becomes soft, smooth, and creamy. This makes it perfect for soups, risottos, pastas, and purées. Buttercup squash has a starchier, heartier texture when cooked. While butternut easily blends into a silky purée, buttercup retains more texture.
The density of buttercup means it holds its shape better during cooking. Pieces will become tender but won’t completely break down. This makes it ideal for roasting or sautéing. Butternut is better for recipes where a smooth, creamy texture is desired.
To account for the texture, dice or cube buttercup into smaller pieces. Allow extra cooking time for the chunks to become as tender as needed. Add extra liquid to dishes if needed. When puréeing buttercup, use less liquid than you would with butternut to achieve the desired consistency.
Appearance
Butternut and buttercup squash look quite different on the outside. Butternut is tan and elongated while buttercup is dark green and round.
The inside flesh also varies slightly. Here’s a comparison:
| Butternut Squash | Buttercup Squash |
|---|---|
| Pale yellow/orange | Dark orange |
| Smooth, fine-grained | Coarse, lightly stringy |
When it’s cooked down, the difference in flesh color and texture becomes less noticeable. The dishes will look fairly similar when substituting one for the other.
Nutrition
Butternut and buttercup squash have comparable nutrition profiles. They are excellent sources of:
- Vitamin A
- Vitamin C
- Potassium
- Fiber
Butternut has a bit more vitamin A and folate. Buttercup contains more vitamin C, calcium, and manganese.
The table below compares the main nutrients in an equal serving (1 cup cubed, cooked) of each type of squash:
| Nutrient | Butternut Squash | Buttercup Squash |
|---|---|---|
| Calories | 82 | 82 |
| Carbs | 21g | 20g |
| Fiber | 3g | 3g |
| Protein | 1g | 2g |
| Vitamin A | 469% DV | 426% DV |
| Vitamin C | 27% DV | 45% DV |
| Potassium | 14% DV | 13% DV |
When it comes to nutrients, both squash are nutritious options that can be used interchangeably without major differences.
Cooking Methods
Butternut and buttercup squash can be roasted, sautéed, baked, mashed, puréed, or added to soups, stews, and baked goods. Buttercup may take a little longer to become tender since it’s denser.
Some cooking methods that work well include:
- Roasting: Cut squash into 1-inch chunks. Toss with oil, salt, and spices. Roast at 400°F for 40-60 minutes, stirring halfway, until soft inside. Buttercup may need up to 15 extra minutes.
- Sautéing: Cut squash into 1/2-inch dice. Sauté in oil over medium heat for 15-20 minutes until tender.
- Mashing/Puréeing: Cook squash until very soft. Mash with butter, spices, or other ingredients. For a smooth purée, blend cooked squash in a food processor or blender.
- Baking: Add diced or puréed squash to muffins, breads, cookies, etc. Substitute buttercup 1:1 for butternut.
- Soups & Stews: Cut squash into 1/2-inch chunks and add to soups and stews. Cook until soft, around 15-20 minutes.
Adjust cooking times as needed for the denseness of the buttercup squash. Add extra liquid to dishes if the texture becomes too dry.
Storage
Butternut and buttercup squash should be treated similarly when it comes to storage:
- Store whole, uncut squash in a cool, dry place. They will last for several weeks.
- Cut squash should be tightly wrapped and refrigerated. Use within 5-7 days.
- Cooked squash can be refrigerated for 3-4 days.
- Squash can be frozen for several months. First cook squash completely, then freeze in an airtight container.
Proper storage keeps squash fresh and reduces food waste.
Uses for Each Type of Squash
When deciding whether to use butternut or buttercup, consider what the squash will be used for:
Butternut works well for:
- Soups – Creates a smooth, creamy base
- Risottos & pasta sauces – Blends into a creamy texture
- Purées – Easily purées smooth
- Pies – Soft texture
- Roasted veggies – Cuts easily into chunks, becomes tender
Buttercup works well for:
- Roasted squash – Holds shape well when cut
- Sautéed squash – Doesn’t break down too much
- Muffins and breads – Adds moisture without making them gummy
- Heartier purées and mashes – Has texture
- Stews and soups – Stays firm when simmered
Consider the texture you want in the finished dish when deciding which variety of squash to use.
Substitution Ratio
As a general guideline, use 3/4 cup buttercup squash for every 1 cup butternut squash called for. For example:
- If a recipe needs 3 cups diced butternut squash, use around 2 1/4 cups diced buttercup squash.
- If a soup recipe calls for 2 lbs of butternut squash, use 1 1/2 lbs buttercup squash.
Adjust the ratio up or down based on taste and texture preferences. Since buttercup is more dense and flavorful, a smaller amount substitutes well in most recipes.
Tips for Substituting Buttercup for Butternut
Here are some tips when using buttercup squash in place of butternut:
- Cut buttercup into smaller pieces to account for denser texture
- Reduce buttercup amount by 25-30% compared to butternut amount
- Add extra liquid if needed
- Allow more cooking time for buttercup to become tender
- Season assertively since buttercup is bolder flavored
- Use less buttercup for smooth purées, more for dishes with texture
- Refrigerate puréed buttercup before using to firm it up
With its intense sweetness and hearty texture, buttercup squash shines in fall dishes. While it works well as a substitute for lighter, creamier butternut squash, it’s best to adjust amounts and cooking times to account for the differences.
Conclusion
Butternut and buttercup squash can be used interchangeably in most recipes. Buttercup brings a more pronounced sweetness and dense texture. Reduce the quantity used and add extra cooking time for buttercup to become tender. Adjust for the thicker consistency in purées or creamy dishes. While the two varieties have slightly different flavors and textures, buttercup can be easily swapped for butternut in soups, purées, baked goods, and other recipes calling for squash.