Anyway, I was wondering if butternut squash or acorn squash would be a good substitute for the yams? Would it require any modifications to the dish? Would you suggest any other modifications?
I'm sure that it would be delicious to have a dish like that with butternut squash, but are you suggesting this because of health reasons? Yams are actually really good for you, as long as you aren't adding marshmallows to them. And butternut squash probably won't be any healthier if you are still going to top it the same way.
My signature Thanksgiving dish is yams with a pecan topping. I'm sure it isn't low calorie, but I figure the pecans are good for you anyways. I buy fresh yams, bake them in the oven like you would a regular potato, take them out and chop them into large hunks (also removing the skin). Then I toss them back in the baking dish and make a streusal like topping for them. In the food processor I blend up a big handful of pecans, a small half handful of flour (maybe 1/4 cup), equal amount of brown sugar (1/4 cup) and a pinch of salt. If you want, you can add just a tablespoon or so of butter, but it will come together pretty decently without it. Pulse it until you get a nice mixture and sprinkle it on top of the yams and bake them at 350 until the top is just getting brown. It's become a Thanksgiving favorite in our house.
Yam - 1 cup = 158 calories
Butternut Squash - 1 cup = 82 calories
Yams are rich in nutrients, but Butternut squash has more vitamin A, C, calcium and iron than yams. (or sweet potatoes)
So yes, substituting squash would make for a healthier dish.
To her butternut squash, HG adds:
1/2 cup Egg Beaters; Original
1/3 cup light vanilla soymilk
1/3 cup sugar-free maple syrup
1 tsp. cinnamon
1/4 cup SPLENDA; Granular
1 tsp. vanilla extract
The last 4 I understand, for sweetness/taste. But why do you add egg beaters and milk?
In the past I've just used mashed candied yams, topped with marshmallows. This year I was thinking mashed butternut squash (+sweet stuff for taste), topped with marshmallows or a pecan streusel. But ... I'm wondering whether to add the milk & eggs.
Hey bobo1! I didn't know you were from the Czech Republic. I've spent a fair amount of time food shopping in Prague because my BF spent his semester abroad there and we've gone back to visit since. I'm pretty sure that what you are getting there is the orange fleshed sweet potatoes, which do translate literally to "sweet potato." But f you are talking to an American, they will often call them "yams," even though it isn't the correct name.
As for substituting butternut squash for sweet potato, you're correct that it won't be exactly the same. But butternut squash is more like pumpkin than other squashes - it is orange and fairly sweet when roasted. The texture is different from sweet potatoes, but the OP was suggesting it as a way to save calories, because butternut squash is much lower in calories. So it won't taste or feel quite the same, but it will work.
They were yummy!!!!!!! They actually kind of had the starchy texture I remembered from my candied yams. I don't know how much lower calorie they were because I used real maple syrup and real brown sugar (and haven't bothered to enter it into the calorie count). I made two, one with the pecan streusel topping and one with marshmallows on top. Both were really good and while they didn't all get eaten, people wanted the leftovers :)
Original Post by bobo1:
when i buy my sweet potatos in the Czech Republic, they translate to sweet potato...so i guess they dont eat yams here. i have never had butternut squash, but regular squash is the ONLY vegatable i will not eat and sweet potatos are my fav...i dont see how you could use them interchangeably in a recipe.
Butternut squash is not anything at all like the regular green or yellow squash... it's almost identical to pumpkin except it tastes much better (and it's softer and easier to cut up). You don't have to peel it unless you're making a pie or mashing it (the skin is soft enough to eat when it's cooked!) In Australia they're called butternut PUMPKINS, not squash...