I had a slight misunderstanding with the supermarket and got delivered a butternut squash, and was wondering if it has any place in our lo-carb household. I know not all squashes are the same and that some types are more carby than others. Looking online, I found butternut squash listed under ‘starchy vegetables’, somewhere between carrots, peas and sweet potatoes. Carrots and peas don’t spike me too much but all potatoes do so I was wondering if the butternut squash was more towards the carrot/pea end or the potato end in terms of carbyness.
Apparently 1/2c of butternut squash has about 7.5g carb which sounds ok to me? I was going to make it into some sort of soup with smoked sausage and chipotle chilli.
I did a quick search on google and found varying numbers. Some coincided with yours, others were 9.2 g. per half cup. Apparently the science of carb measurement isn’t exact. I would think that as long as you stayed to the 1/2 cup serving size It would be OK. In the end you won’t know how you will react until you try it and see if you spike.
They might work in the soup your described if you cut back the portion of squash and added more fat, butter etc. to slow digestion. A little taste of something different is always welcome even if you have to restrict quantities.
i make it all the time. in addition to being low-carb it has great glycemic index numbers. it’s also very, very filling, although i’m not totally sure why.
A recipe for curried butternut squash soup was posted at Diabetes Daily several weeks ago, 14g per serving (4 servings for the recipe, maybe 1/2 C each?) Haven’t tried it yet but it looks deliriously yummy, especially as I look outside and see the snowflakes are beginning to fall…
