10-01-2013 06:38 PM
Yay or Nay?
Helpful Response Given! Go to this response.
10-01-2013 07:45 PM
Yay......slow cooker butternut squash soup....http://community.diabetes.org/t5/Eating-Right-with
I have caught your cold by way of the internet....LOL Felt lousy with an awful sore throat for 3 days now...better today. Doc's appt. for refills and such on Thursday...
10-01-2013 07:50 PM
Oh noooooo Marty
I must have powerful germs! I am sorry youre not feeling well. I feel much better, just the cough, but im managing!
10-01-2013 08:09 PM
Yay or Nay?
Yep, go for it!
Butternut squash has always been one of my favorites, to grow and to eat. BUT, keep in mind that is much higher in carbs that the less starchy summer squash like zucchini. Therefore keep the serving down to about a half or a third of the smallest squash you can find.
Marty has given you a link to a great recipe for squash soup. I alway have a version of soup made with winter squash in my freezer. Time to start making it again and I will try Marty's recipe first.
As with zucchini you can grate any type of squash into your soups. It is a far less starchy (carby) thickener that flour or cornstarch.
10-01-2013 08:51 PM
I actually sauteed it with grapeseed oil and sprinkled cinnamon on it. My sugar almost 2 hours later is 108 so Im ok with that! And it was delicious!
10-01-2013 09:25 PM
I love it, especially this time of year.
I either roast it with indian spices or make soup.
Soup: Butternut squash, chicken broth, apple cider, cinnamon, allspice, cumin, coriander, apple.
Soup: Butternut squash, coconut milk, lime.
10-01-2013 10:29 PM
We just had butternut squash the other night. I halved it, cleaned seeds, and roasted it cut side up for about an hour at 375F (it was a large squash). It was delicious with just sweet cream unsalted butter. Equally delicious last night mashed in my blender then reheated in the oven with dollops of butter. Bonus points for both kids inhaling it.
10-01-2013 10:51 PM - edited 10-02-2013 03:21 PM
In the "old" days, I would bake either butternut or acorn squash in the oven or microwave and then add brown sugar and butter. Now I use Splenda and just the tiniest drizzle of molasses to get the brown sugar flavor.
If it's a good sized squash, I can make soup for two the next day by sautéing a little sweet onions, and adding pureed squash. I think Marty mentioned using bouillon to thin squash or pumpkin for soup the other day. I might use anything from skim milk to half-and-half. I like to use a little instant chicken bouillon instead of salt, and just a hint of pumpkin pie spice.
10-02-2013 10:01 AM - edited 10-02-2013 10:02 AM
The calorie content in a serving of butternut squash includes 35 calories from carbohydrates, 27 calories from fat and four calories from protein. A serving of butternut squash contains 14 g carbohydrates, which is about 5 percent of the daily value for carbohydrates. It also has 3 g of fat, or about 5 percent of the daily value for fat. The protein content in a serving of butternut squash is 1 g, which is about 2 percent of the daily value for protein.
GOOD FOR YOU
10-02-2013 11:36 AM
Wasn't there an old proverb that said, "Give a woman a butternut squash and she will eat for a day; teach her how to figure it out for herself and she will be able to eat it for a lifetime."?
Seriously, you can learn to do this for yourself and feel a lot wiser and more independent.
You've already tried one tactic, which is to use you meter to see how it works for you.
Another way is to have an idea in mind of how many carbs you can tolerate in you meal, and check out how many carbs are in a serving of squash.
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