Can you use butter and margarine interchangeably in recipes?

I have a squash recipe that calls for two sticks of margarine (yikes!)and I was wondering can I switch it for something that is more heart healthy? Do you know if butter is more heart healthy than margarine or would something else be better? Can I use butter instead or would it work the same? I am thinking of reducing the amount anyway to one stick but I would still like to switch it for something healthier.

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8 comments a "Can you use butter and margarine interchangeably in recipes?"

I’m pretty sure margarine is healthier than butter. But I have interchanged them in recipes before, like for cakes, and it worked fine.

butter is loaded with fat so its less healthy than marg…
I am not sure how exactly the margarine is incorporated in the recipe….but canola oil would be a healthier option….

Absolutely you can interchange them. Margarine is probably a bit better (no cholesterol and all).

Butter is not healthier than margarine. Butter is better for baking things like cakes than margarine, but for the most part the two can be used interchangeably.

Most margerine has a large trans fat content, which is quite unhealthy. Butter, on the other hand, is made of natural ingredients and is therefore healthier.

You can safely substitute butter for margerine. As a matter of fact I have been doing it for years. It’s much tastier too.

No problem, as long as you don’t use whipped butter.

Actually, butter is way better for you than margarine. Margarine will clog your arteries whereas butter won’t. I learned this from an actual doctor. I sat in on a series of lectures he was doing on healthy eating. Yes, you can use butter for margarine in a recipe and vice versa unless it specifically calls for butter. It’ll usually say when you can’t substitute.

Usually you can interchange butter and margarine unless the recipe specially says not to. Margarine would be better to use in your squash recipe but I would only put one stick in since 2 sticks seems like way too much. What I do when making things like stuffing for turkey where a lot of butter or margarine is called for to moisten it I put half the butter in and use chicken stock to give it enough moisture and it turns out fine. If you are mashing your squash in the recipe my bet is you could use chicken stock as a butter substitute as well. Still use some of the butter for the flavour though.

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