If I had a dollar for every time my mother asked me the difference between butternut squash and acorn squash, Id be a rich woman. In this post, I give you the DL on every squash youll find at the market this fall!
Butternut squashes are on the larger end of the squash spectrum and have a light, buttery color. They flaunt a long neck with a wider seed-filled base. Like many winter squashes, they have thick, inedible skin. The flesh is light orange, lightly sweet, and becomes very smooth when cooked. Try it out in my Butternut, Apple and Curry Galette recipe!
Acorn squashes are dark green, sometimes with yellow or orange patches. They are relatively small and round with sectioning similar to a pumpkin. They are sweeter than butternut squashes, and you can easily make them into dessert with some brown sugar, nuts and spices (like I do in this recipe).
Both delicata squashes and sweet dumpling squashes are yellow with gorgeous dark green striping. The only difference between the two is their shape. Delicata squashes are longer and thinner, while sweet dumplings are small and round. They both have a mild, slightly sweet flavor. Unlike most winter squashes, their skin is thin and edible, which means no peeling necessary! This makes them ideal for low-prep dishes, like my Cinnamon Sugar Delicata Squash.
Carnival squashes are a cross between acorn squashes and sweet dumpling squashes. Like acorn squash, they are small and round with indented sections. Their coloring is yellow with adorable splotches of orange and dark green. They have a sweet, smooth, orange interior and edible(!!) skin. Like acorn squashes and delicata squashes, you can use them in sweet or savory dishes.
Kabocha squashes are a Japanese squash variety that looks similar to acorn and buttercup squashes. They have a round shape with thin, edible dark green skin and deep orange insides. After steaming or simmering in broth, their texture and flavor are similar to those of a sweet potato. Whats not to love?
Buttercup squashes are deep green like acorn squashes and kabocha squashes, but they feature a belly-button-like indent at their base and less defined sectioning than acorn squashes. They have a much milder flavor than acorn or kabocha squashes, and a drier texture.
Hubbard squashes are massive (weighing up to 15 pounds!), irregularly shaped and have pale, lumpy skin. Inside, their flesh is sweet, yet mealy. This texture makes them better suited to pureeing or mashing than to roasting or sauteeing. Like most squashes, they are well suited for savory dishes, like soups or mashes, and sweet dishes, like pie or pudding.
Spaghetti squashes may look like normies, with their solid yellow skin and oval-like shape, but inside, they are far from ordinary. Their flesh consists of thin, stringy bits, similar to spaghetti noodles. Since they are virtually flavorless, most recipes use spaghetti squash as a pasta replacement or a base for casseroles with ample flavoring. To bake spaghetti squash, simply cut it in half, roast it and then tease the insides with a fork to loosen the stringy fibers.
You know em and you love em; baking pumpkins are small, orange and round. They have a segmented shape and a smooth, orange interior. Like butternut squash, their flesh is silky smooth — perfect for pureeing for pies, chilis and more. For use in the kitchen, make sure to buy varieties bred for baking rather than carving. If you dont, youll be left with a mealy, watery and flavorless bake.
The skin of a butternut squash is very thin unlike most other winter squash varieties. I usually remove it with a vegetable peeler before cooking. Butternut is commonly known for its sweeter flesh, but compared to the kabocha, it’s definitely not as sweet and more like a traditional pumpkin flesh.
Kabocha squashes are a Japanese squash variety that looks similar to acorn and buttercup squashes. They have a round shape with thin, edible dark green skin and deep orange insides. After steaming or simmering in broth, their texture and flavor are similar to those of a sweet potato. Whats not to love?
You know em and you love em; baking pumpkins are small, orange and round. They have a segmented shape and a smooth, orange interior. Like butternut squash, their flesh is silky smooth — perfect for pureeing for pies, chilis and more. For use in the kitchen, make sure to buy varieties bred for baking rather than carving. If you dont, youll be left with a mealy, watery and flavorless bake.
Acorn squashes are dark green, sometimes with yellow or orange patches. They are relatively small and round with sectioning similar to a pumpkin. They are sweeter than butternut squashes, and you can easily make them into dessert with some brown sugar, nuts and spices (like I do in this recipe).
Spaghetti squashes may look like normies, with their solid yellow skin and oval-like shape, but inside, they are far from ordinary. Their flesh consists of thin, stringy bits, similar to spaghetti noodles. Since they are virtually flavorless, most recipes use spaghetti squash as a pasta replacement or a base for casseroles with ample flavoring. To bake spaghetti squash, simply cut it in half, roast it and then tease the insides with a fork to loosen the stringy fibers.
If I had a dollar for every time my mother asked me the difference between butternut squash and acorn squash, Id be a rich woman. In this post, I give you the DL on every squash youll find at the market this fall!
Characteristics: The red kabocha is squat, like its green counterpart, and has faint white stripes running from top to bottom. While the two are interchangeable, the green kabocha is relatively savory, and the red kabocha is unmistakably sweeter.
Characteristics: A slim neck and bulbous bottom give the butternut squash its distinctive bell shape. The muted yellow-tan rind hides bright orange-yellow flesh with a relatively sweet taste. To make butternut squash easier to handle, cut the neck from the body and work with each section separately.
Pumpkins may get all the glory at Halloween, but there are many other versatile, vividly colored, flavorful, and nutrient-packed winter squash varieties to brighten up cold-weather meals. Sweeter, denser, and more firm in texture than summer squash or zucchini, autumn and winter squash take well to a wide spectrum of seasonings and can be true crowd-pleasers in warming soups, casseroles, risotto, lasagna, and even desserts.
The term winter squash is a bit of a misnomer: Harvested in the fall, these hardy vegetables will keep well through the cold winter months for which theyre named. Chances are that sugar pumpkins, acorn squash, and butternut squash are the most readily available types at local supermarkets. Others, such as spaghetti, buttercup, and red kuri, are worth seeking out at farmers markets, health food stores, or specialty shops. Regardless of the type, to get the best quality, select winter squash that are blemish- and bruise-free, with an intact stem and heavy feeling for their size.
Naturally low in fat and calories, the winter squash family delivers significant nutritional benefits. For example, one cup of baked butternut squash is rich in vitamins A (from beta carotene), B6, C, and E, as well as magnesium, potassium, and manganese. Flavors are generally mild-to-sweet, so squash wont overwhelm other ingredients and can easily be incorporated into your seasonal cooking. The orange and yellow flesh helps brighten dishes—a definite bonus, especially in the colder months, when variety and color can be hard to come by in seasonal produce. And dont be daunted by winter squashs size, heft, and tough exterior; in fact, you can sometimes find popular varieties like butternut in stores already peeled and cubed. Use our recipes to transform the flesh into something sweet or savory, and youll know that its well worth the effort!
Kabocha Vs Buttercup Squash
FAQ
Is kabocha squash the same as butternut squash?
Can I substitute butternut squash for kabocha?
How can you tell the difference between kabocha and buttercup squash?
What is the difference between kabocha squash and butternut squash?
Kabocha squash and butternut squash are both winter squash varieties, but they have some differences. Kabocha has a sweeter, nuttier flavor and a denser, creamier texture compared to butternut squash. Kabocha squash also has a dark green or bluish-gray skin, while butternut squash has a tan skin. Can you eat the skin of kabocha squash?
What is the difference between pumpkin and squash?
Pumpkin and Squash both are fruits and are from Cucurbita family. They are orange in colour and rich in water. They both are used in many preparations such as soups, salads, juices etc. Nutritionally pumpkin has less calories and has low carbohydrates compared to Squash. They both are rich in good fats and thus can be used widely for weight loss and healthy diets. Pumpkin is rich in protein compared to Squash. Both add good flavour to food when prepared. Are rich in Vitamins and minerals. Have good antioxidants too. Just like pumpkin seeds, squash seeds are edible and have nutritional value too.
Is kabocha a winter squash?
Kabocha (かぼちゃ, 南瓜), or Japanese pumpkin in English, is a type of Japanese winter squash of the species Cucurbita maxima. Known for its versatility and signature sweet flavors, kabocha has become a popular squash variety in the U.S. available year-round.
What are the different types of kabocha squash?
There’s a diverse variety of Kabocha squash. The most common type in the U.S. is kuri kabocha (栗かぼちゃ). Others include Sunshine, Cutie, Ajihei, Miyako, Ebisu, and red kuri squash/Hokkaido pumpkin. Each type offers slight differences in color, texture, and taste, but you can use them interchangeably. Kabocha is notorious for its tough rind.