What is the difference between acorn squash and kabocha squash

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 don't be daunted by winter squash's 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 you'll know that it's well worth the effort! Characteristics: The squat, green kabocha—the Japanese word for squash—has a nutty, earthy flavor with just a touch of sweetness.

It's similar in shape and size to a buttercup squash, but the base points out and not in. 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. 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: Breed an acorn squash with a sweet dumpling squash, and you get a carnival squash. Vegetables are roasting in the oven. Stews are simmering on the stovetop. Glasses of whiskey are being sipped, on Chesterfield chairs, in front of bookshelves filled with many leather-bound books, in apartments that smell of rich mahogany.

With many types of squash scattered around the place. Oh, yes. Squash is quite a wide field though, with just as many superstars as there are underdogs. Sure, you might know butternut squash, but what about kabocha?

You must be logged in to post a comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Just to set the record straight, acorn squash makes a superb substitute for kabocha in Thai Pumpin Pie. Thank you for this most useful post! Now I know how! Get thousands of vegan, allergy-friendly recipes in the palm of your hands today! Get your favorite articles delivered right to your inbox!

Support OneGreenPlanet X. Subscribe to Newsletter. FoodMonster App. Support Us. Buy our Cookbooks. Sign Our Petitions. The flesh of banana squash has an attractive golden hue that adds to the presentation of any appropriate dish. It adds a slightly more fruity flavor than you get from kabocha.

Enhance its sweetness by steaming. Buttercup squash is an excellent alternative to kabocha squash, sharing many of the same qualities. The coloration of their flesh is basically the same, and the buttercup squash is also a dry and sweet variety.

These are usually about 7 inches in diameter and 2 to 4 lbs. Butternut squash works best as a substitute in recipes that call for baking or steaming the squash. Choose a buttercup squash that feels heavy for its size. Butternut squash looks like an elongated bell. On average, it weighs 2 to 4 lbs. While it's nearly as sweet as kabocha squash, butternut squash is considerably more moist.

When substituting this variety in a baked dish, reduce a liquid in your recipe just a little bit.