How does the glycemic response of baked butternut squash compare to baked white potato when consumed by volume?

It will result in a much slower and gentler curve of blood sugar elevation.

Butternut squash is characterized by having a relatively low glycemic index (GI), in contrast to foods like baked white potato which have a higher GI and cause a more rapid elevation in blood sugar. The reason for this difference lies fundamentally in the composition of the squash, particularly its high content of fiber. This substantial fiber matrix significantly slows down the digestive processes responsible for breaking down the squash's carbohydrates into absorbable glucose. Consequently, when comparing equal volumes, the butternut squash leads to a gradual, sustained rise in blood sugar levels, which is metabolically preferable for maintaining stable energy levels and managing blood sugar throughout the body.