is kabocha squash the same as butternut squash

Get to know our favorite winter squash (plus how to clean, cut, and cook them). Trending Videos

I have a produce problem. At the weekend farmers market, basking in the glories of the sunlit vegetables, I tend to get overambitious and buy more things than I should. By weeks end, after an impromptu dinner out or a couple late nights at work, things have gone south in my fridge: The rainbow carrots that looked so bright on Saturday are bending; the once-crisp baby bok choy is sporting some sag and wrinkles. These days, I try to buy heartier produce, or what I call “pantry vegetables”—the kind of stuff that wont start wilting immediately, the vegetables I can expect to keep for at least a couple of weeks if my cooking plans get derailed. The ultimate pantry vegetables are winter squash, the bulbous, thick-skinned fruits—technically fruits, not vegetables, because they contain seeds—from the Cucurbita genus.

Perhaps you are not like me. Perhaps you buy vegetables only on the days youll use them, or you promptly use up everything in your refrigerator. Whatever your shopping habits, winter squash is a convenience vegetable for anyone, easily worked into soups and stews, gratins and tarts, mixed with grains and salads, or on its own as a simple side dish. The thick, protective skin keeps squashes from going soft for anywhere from six weeks (for delicata) to eight months (for Hubbard).

The kabocha squash is also referred to as the Japanese pumpkin. Naturally sweeter than butternut squash, the bright yellow flesh of the kabocha is denser than traditional pumpkins—a cross between a sweet potato and a pumpkin, if you will.

How to Choose Winter Squash

While that protective skin keeps winter squash from going soft, it also makes it a little harder to pick and prepare—you cant test a squashs ripeness by touch. But there are a few guidelines for picking out a good one. While bumps and discoloration on the skin are fine, you dont want to see soft spots, bruises, or mold. Choose one that feels heavy for its size, and store it in a place that is dark, dry, ventilated, and cool (cellar temperature, about 50-55°F) until you want to use it. Keep in mind that hollow squashes, like pumpkins, can look deceivingly large; they yield much less flesh than a solid squash of the same size. To slice through that thick skin, scrub it clean and use a sharp, preferably serrated, knife.

If youre browsing the farmers market youll likely find a wide variety, from the huge, thick-skinned blue hubbard to the small, mild acorn squash. An unfamiliar, funny-shaped squash may look formidable, but all squash are pretty similar, so if youve worked with one kind of squash, working with a new one wont be all that different. Here are our favorite winter squash and how to clean, cut, and cook them.

Buttercup

Not to be confused with the long, tan-hued butternut squash, the buttercup squash is squatter, with dark green skin. Its sweet, nutty flesh is dense and dry, and can be boiled, steamed, or worked into baked goods and casseroles. It will keep for two to four months.

I like this more than pumpkin and butternut squash

FAQ

Can I substitute kabocha for butternut squash?

Does kabocha squash taste like butternut squash?

What is another name for kabocha squash?

Which is healthier butternut or kabocha squash?

What is the difference between kabocha & butternut squash?

Kabocha flesh is little deeper orange than butternut, but it’s hard to tell the difference unless you eat it. All squash varieties have similar foliage with large green, heart-shaped leaves and trailing vines. The fruits may look different but the foliage is very similar. In fact, most squashes, pumpkin, and zucchini leaves look the same.

Are squash and pumpkin the same?

Pumpkin and squash both belong to the same plant family, Cucurbitaceae. The main difference between pumpkin and squash is that the pumpkin stem is hard and jagged, while the squash stem is light and hollow. In other words, a pumpkin is a type of squash but not all squash are pumpkins.

Why is kabocha called Japanese squash?

Kabocha is called Japanese squash but it’s not native to Japan. It was first traded there in 1541 most likely by the Portuguese who called it Cabaca and Camboja abobora because they first encountered it in Cambodia, Asia. The Japanese shortened camboja abobora to kabocha.

Is kabocha squash alkaline?

If your gut isn’t a fan of acidic foods, you’ll be happy to know that kabocha squash is alkaline. You can turn this winter squash into a favorite comfort food. There are many ways to prepare it, and its pH is neutral once cooked and digested. This squash also contains vitamins A, B6, and C.