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Butternut Squash
Cucurbita moschata
Low FODMAP at recommended serving
Fall/Winter Vegetable
High in Vitamin A
Fresh whole and sliced butternut squash

FODMAP/SIBO Rating

Safe

Serving Size Consideration: A typical serving of butternut squash

Safe Serving Size: A safe low FODMAP serving of butternut squash

Active Compounds: Contains moderate amounts of fructans and GOS (Galacto-oligosaccharides), but in small servings is considered low FODMAP

Fermentation Level:
Low

Digestive Impact

Why it's problematic: Generally well-tolerated at recommended serving sizes

Specific symptoms: May cause bloating and gas if consumed in large quantities

Typical reaction time frame: Symptoms typically appear within 2-4 hours if tolerance is exceeded

Individual variation: Tolerance varies; some individuals may handle larger portions

Safe Alternatives

zucchini

Zucchini

summer squash

Summer squash

pumpkin

Pumpkin

Substitution ratio: 1:1 replacement in most recipes

Processing Effects

Cooking makes it easier to digest and reduces FODMAP content slightly

Freezing does not significantly affect FODMAP content

Stacking Considerations

Avoid combining with:

  • sweet potatoes
  • pumpkin
  • carrots

Safe complementary foods: Pairs well with rice, quinoa, and most low FODMAP proteins

Reintroduction Guidelines
  1. Start with 1/4 cup (37.5g) cooked butternut squash
  2. If well tolerated, increase to 1/2 cup (75g) after 3 days
  3. Maximum tested safe serving is 3/4 cup (112g)

Signs of success: No digestive discomfort within 24 hours after consumption

Hidden Sources

Common products containing garlic:

  • Mixed vegetable soups
  • Fall vegetable medley
  • Pumpkin pie filling
  • Baby food

Alternative names: Winter squash, Butternut pumpkin, Gramma

Individual Variables

Factors affecting tolerance:

  • Overall digestive health
  • Portion size consumed
  • Cooking method
  • Individual FODMAP tolerance

Tip: Keep a food diary to track your personal tolerance levels