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Overly Sweet Butternut Squash


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Do you find butternut squash too sweet?

Twice in the last couple of weeks I bought very nice butternut squash at the farmers market. The first time I made ravioli, the second time pasta (Mario Batali's recipe from last F&W). Both time my wife complained that the dish was too sweet. The second squash looked not quite ripe, but sauteeing seemed to bring out a lot of sugar.

Is the a way to make it less sweet? Should I try different kind of squash? If so, what kind?

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Dry cooking methods such as roasting and sauteeing tend to bring a squash's sugars to the fore. You might want to blanch or par-cook the squash in a little bit of water before sauteeing; that would diminish the sweetness somewhat but allow you to finish the dish in the prescribed fashion.

I know that pumpkin ravioli are widespread in northern Italian cuisine. Perhaps Mario deliberately uses the butternut squash alternative to take advantage of the sweeter, dryer vegetable?

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three


"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning


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  • 17 years later...

A week ago I roasted some chunks of squash. They were nice...a little sweet.


I wrapped the unused squash butt in saran and refrigerated it for a week and chopped and roasted it the same way.  It was much much sweeter.


Is this a squash thing...sweetening with refrigeration?  Or is it sweetening after cutting and storage?


I vaguely recall something about squash sweetening if you cook it at a lower temp first.


Any ideas?

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I think it's called cold induced sweetening.

White potatoes will also turn sweet in a fridge — starch converts to sugars.

Edited by DiggingDogFarm (log)
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~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

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