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Old 09-24-2006, 02:40 PM   #1
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Winter Squash

Yesterday I went to our local Super Wal-mart and as I was browsing the produce section I came across several winter squash that I had never heard of before. Curious, I pick them up and began reading the label and was a bit shocked to see the carb count. I have never thought of winter sqush being a carb bargain but all of these sqush showed 8 net carbs per cup. Being the inquisitive soul that I am I bought 2 of each of these squash to try. Their names were: Delicata, Sweet Dumpling, Golden Nugget, and Kabocha Squash.
Following are their pictures in the order listed.


Today I made the the first 2 in the list and was amazed at how much both the Sweet Dumpling and the Delicata tasted like potatoes. I cut them in half, scooped out the seed and microwaved them cutside down in 1/4 cup water for about 7 min. on high. Their size made them very easy to cut and both had relatively few amount of seeds.

When done, the pulp scooped right out of the skin and I mashed and buttered them with a fork and could not believe my taste buds. My DW melted a little chedder cheese on top of hers and gave me a taste which was even better.

I have not tried the other 2 yet but when I do I will let you know what they are like.

If you can afford the 8 carbs and you have been wanting something potatoe-like, I recommend that if you see these in the store.......you try 1 or 2 of these squash.
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Old 09-24-2006, 03:38 PM   #2
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Great find, Kevin. I've seen the Delicata here, but never thought of trying one. I like the idea of them tasting like potatoes. Imagine the possibilites....

This WOE just keeps getting better and getter.
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Old 09-24-2006, 06:06 PM   #3
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I've tried all but the Golden Nugget, don't think I've ever even SEEN that one!

My favorite way is baked til tender, halved, scoop out the seeds and gookie stuff, and slather with real butter.

My FAVORITE winter squash though is and probably always WILL be butternut - we had some last week and it was soooooo sweet and good!
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Old 09-24-2006, 06:22 PM   #4
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We have not eaten a pumpkin pie in this house in about 15 years. About that time we started making butternut squash pies and have never looked back. The only thing I have against eating butternut on a regular basis is it has more carbs than most of the other winter squashes.
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Old 09-24-2006, 06:49 PM   #5
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Thanks so much Kevinpa for your posts, pics, recipes and uplifting, positive ideas. Your stats are an encouragement to all.
Thanks again.

Last edited by Butternut; 09-24-2006 at 06:51 PM..
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Old 09-24-2006, 07:42 PM   #6
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Wow..Kevin..I love winter squash..Thanks for being our guinea pig (once again)..will definitely try these new varieties..
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Old 09-25-2006, 07:13 AM   #7
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Thanks, Kevin. I'll have to try these squashes. I watched a show called CookingRx on PBS which is hosted by a husband and wife team who are both doctors. They do low carb cooking, but I don't they're in the same league as you and Scott, Linda Sue, and others.

BUT, they showed how you can make clam chowder using celery root, and I'm going to use your idea as a substitute. I think I like your idea of squashes that taste like potatoes in any soup,or crock pot stew and probably you can fry them up in "potato" pancakes, or "hash browns".
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Old 09-25-2006, 07:28 AM   #8
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Low Carb Cookworx with husband and wife Drs. Michael and Mary Dan Eades was one of my favorite LC shows. It is no longer on in this area.
As a matter of fact, while I was losing my weight I used to get up at 4am when the show aired in this area and sit and do my recliner bike while watching the show.

I suggest using the sweet dumpling squash for those things you mention as it seems to be the closest to a potatoes color and texture. The taste unlike celery root is just like potatoe.
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Old 09-25-2006, 08:10 AM   #9
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Love winter squash but haven't had any since coming back to LC. Glad to hear some varieties are lower in carbs.
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Old 09-25-2006, 04:10 PM   #10
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Kevin, care to share your butternut squash pie recipe? Is it just basically a pumpkin pie with squash substituted and all the usual spices? I just happen to have several butternut squash hanging around.
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Old 09-25-2006, 04:17 PM   #11
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Yes, it was just the pumpkin pie recipe that we used to make. I will dig it out of my journal from last thanksgiving and share it with you though.
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Old 09-25-2006, 04:46 PM   #12
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Thanks!
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Old 10-04-2006, 05:42 PM   #13
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I bought two kinds of these squashes and had a small delicata for lunch today with some protein..WOW...it was wonderfully full of flavor...

Going to try my Golden Nugget another day..
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Old 10-04-2006, 06:23 PM   #14
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I have been smacking myself for 2 days now that I didn't think to use these instead of cauliflower in the mock potato hamburger casserole.
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Old 10-04-2006, 07:24 PM   #15
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Kevin: I was thinking the same thing..HOWEVER, how would the squash and cauliflower be mixed together..???
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Old 10-04-2006, 07:35 PM   #16
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Quote:
Originally Posted by CarolynF View Post
Kevin: I was thinking the same thing..HOWEVER, how would the squash and cauliflower be mixed together..???
The carbs would be pretty close to the same either way......the squash would have the best texture alone though.
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Old 10-04-2006, 08:44 PM   #17
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So far I've tried the Delicata and Sweet Dumpling, thanks to your post. WOW! They're good, and really satisfying. Thanks Kev!
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Old 10-04-2006, 09:29 PM   #18
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Hi Kevin thanks for sharing , it all sounds so good. What is the carb count for butternut squash. ? I would sure love the pie recipe and also the mock potato hamburger casserole. Is it posted somewhere on the boards ? ,as it sounds like others also have it.

Not to skip the subject but I love your recipe for coconut cookies you posted a bit ago, they are so good and easy too .
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Old 10-05-2006, 01:15 AM   #19
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Today I found the sweet dumpling variety at Walmart. They had them labelled as "carnival squash".
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Old 10-05-2006, 01:40 AM   #20
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Quote:
Originally Posted by SugarBabi View Post
Today I found the sweet dumpling variety at Walmart. They had them labelled as "carnival squash".
carnival are similar but have slightly different markings sugar the meat is a different color than sweet dumpling.
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Old 10-05-2006, 01:47 AM   #21
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Thanks Kevin. They really looked exactly the same as the picture up there. I thought they mislabelled them. After I left, I was kicking myself for not getting one anyway. I guess next trip, I'll have to try one and see how it is.
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Old 10-05-2006, 01:57 AM   #22
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What is the carb count for butternut squash. ? I would sure love the pie recipe and also the mock potato hamburger casserole.
Bhambabe, butternut squash are a bit higher in carbs than these I have listed above. Butternut is approx 13 carbs per cup of cubes raw.
Here is the Potato Hamburger Casserole and the spaghetti pie recipes
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Old 10-05-2006, 02:13 AM   #23
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Originally Posted by SugarBabi View Post
Today I found the sweet dumpling variety at Walmart. They had them labelled as "carnival squash".
Ok Sugar the squash on the left is a sweet dumpling and on the right is a carnival.

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Old 10-05-2006, 02:18 AM   #24
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Thank you for the visual, Kevin. I think maybe my vision has gone off to join my memory in sometimer land.

Kevin, have you ever eaten turban squash? A few years ago, I grew some and they were really good--wierd looking things, but pretty tasty. I have no idea if they are carb friendly or not though. I thought of them while looking at these pictures--never seen them in any of our stores around here.
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Old 10-05-2006, 02:23 AM   #25
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I think I remember my father in law growing them a few years back. The name seems familiar anyway. I don't have a memory of what they taste like though.
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Old 10-05-2006, 02:33 AM   #26
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I found a couple of pictures online. Just thought I'd post them.





I remember them tasting sort of like the butternut, but not as buttery. It's hard to describe them accurately. What was so amazing is that they grew so well. And I remember that they kept for months.
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Old 10-05-2006, 02:44 AM   #27
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Originally Posted by Tweaker Geek View Post
Kevin, care to share your butternut squash pie recipe?
Sorry Tweaker, I forgot all about saying I would do this.

Ok, this is my HC version since it was always perfect and up until now I had no real sub for evaporated milk...last year I just used heavy cream. Also when I made this last year I was still a bit of a rookie at sweeteners and just used splenda. A note: you will notice the variable sweetener amounts....this is because the texture and taste of butternut can vary so much I adjust by taste. For the most part though.....the older the squash is the more sweetener needed.

I will post my final recipe with adjust to sweeteners and milk closer to Thanksgiving in its own thread. The crust will be my carbalose crust though.


Butternut Squash Pie

2 eggs (beaten)
2 cups squash (cooked and smashed)
3/4 to 1 cup brown sugar
2 t. cinnamon
1 t. vanilla
1 T. flour
1/2 t. salt
1 can evaporated milk

Combine eggs and squash.
Blend in sugar, spices, flour and salt and Mix well.
Add milk and mix well.
Pour into unbaked crust.
Bake in a 425 degree preheated oven for 15 minutes.
Reduce temperture to 350 degrees for 35 to 40 minutes or until knife inserted in middle comes out clean.

Last edited by Kevinpa; 10-05-2006 at 02:48 AM..
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Old 10-05-2006, 06:09 AM   #28
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Okay, I'm now. . .dazed and confused!

Which has lower carbs. . . and calories. . .pumpkin or butternut squash, am I correct, now, the butternut squash????

Cause I roasted pumpkin last Thanksgiving instead of squash for my LC side. . .thinking I was saving. . .
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Old 10-05-2006, 06:14 AM   #29
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Okay, I'm now. . .dazed and confused!

Which has lower carbs. . . and calories. . .pumpkin or butternut squash, am I correct, now, the butternut squash????

Cause I roasted pumpkin last Thanksgiving instead of squash for my LC side. . .thinking I was saving. . .
Pumpkin, raw 1 cup of 1" cubes is 7 net carbs 30 cals.
butternut, raw 1 cup of 1" cubes is 13 net carbs 63 cals

Last edited by Kevinpa; 10-05-2006 at 06:16 AM..
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Old 10-05-2006, 06:22 AM   #30
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AND, you make butternut pies because they are better! I reread and this is now my working assumption. . .

Correct me if I'm right or wrong. . .

I try to catch up here (LCF) in short periods of time, and it shows. .. .
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