01
Butternut Squash
10.01 cup : 1 cup
Sweet and creamy when roasted or pureed
10.0
rutabaga substitute
for frying.
Frying rutabaga cubes at 350-375F oil produces a deep-golden crust in 4-5 minutes thanks to surface sugars (about 5% by weight) that caramelize at 320F. Blanch 3 minutes first to pre-soften interiors since dense rutabaga won't cook through from raw in the fryer alone. This page ranks substitutes by crust-formation speed at 360F oil, oil absorption rate, and whether the vegetable can be fried from raw or needs a par-cook step first.
top substitutes
adjustment for frying
Swap 1:1 cup cubed. Squash crusts faster at 360F (3 minutes) because its higher sugar content caramelizes quicker. Blanching is optional — squash cooks through from raw in the fryer thanks to softer cell walls. Oil absorption runs 10% by weight, lower than rutabaga's 13%.
02
Plantain
5.01 cup : 1 cup
Boil and mash as starchy side dish
5.0
adjustment for frying
Swap 1:1 cup. Plantain slices fry in 2-3 minutes per side at 350F oil without any blanch, going from raw to tostones-style crisp. Higher starch means denser crust than rutabaga plus deeper oil absorption around 16%. Double-fry technique (325F then 375F) gives maximum crunch.