I wonder if I could use
Butternut Squash puree instead of pumpkin?
Not exact matches
Do you think I could use
butternut squash for the
puree instead of the pumpkin?
I made a couple of substitutions though; I used
pureed butternut squash in place of pumpkin and almond butter
instead of tahini.
If you really don't want to bake with oil, I'd recommend checking out my recipe for
butternut squash bread (http://www.exsloth.com/maple-coconut-
butternut-
squash-bread/) and using pumpkin
puree instead of
squash.
I used
pureed butternut squash instead of pumpkin because we had some leftover.
* May use frozen
butternut squash puree, reheated, or roast 2 lbs pre-cut
butternut squash and then
puree instead of buying a whole
squash.
The fact that the
butternut squash is grated
instead of
pureed allows you to taste its deliciousness in a much more intense way.
Instead of throwing in chunks of pumpkin or
butternut squash, like most Thai pumpkin curries do, I decided to use pumpkin
puree to add a silky thickness to the usual base of coconut milk, red curry paste, and ginger.
You can use cooked fresh pumpkin
puree (here's a how - to if you need it), or canned if you have some... and if you have
butternut on hand
instead, it makes for a perfectly fine
squash swap.