Kabocha and acorn squash are two popular varieties of winter squash, both nutritious and delicious But how exactly do they differ? Let’s take an in-depth look at these two tasty squashes
Appearance
Kabocha squash is round or oval, about 6-8 inches in diameter, with a thick, bumpy, dull green skin often streaked with pale green. The flesh inside is smooth and bright orange.
Acorn squash is acorn shaped, 4-5 inches in diameter, with smooth, dark green skin sometimes patched with orange/yellow The flesh inside is golden yellow with a visible seed cavity It has indented rings around it like a pumpkin.
Flavor and Texture
When cooked, kabocha squash has a dry, smooth, velvety texture. The flavor is sweet, nutty, and earthy, similar to sweet potatoes.
Acorn squash has a moist, stringy texture when cooked. The flavor is sweeter and more mild than kabocha. It’s more watery in texture.
Kabocha’s flesh becomes very smooth and creamy when cooked while acorn squash retains more fiber. Kabocha has a richer, more intense sweet flavor compared to the subtle sweetness of acorn squash.
Nutrition
Both kabocha and acorn squash are low in calories and high in fiber. They have similar levels of vitamins A, C, potassium and other vitamins/minerals.
Some differences:
- Kabocha has slightly fewer calories – 35 per 100g raw vs 40 per 100g for acorn squash.
- Kabocha has more fiber – 1.2g per 100g vs 1.5g per 100g in acorn squash.
- Kabocha has a bit less sugar – 2g per 100g vs 2.5g in acorn squash.
Overall, both are excellent sources of nutrients and can boost immunity, heart health, and digestion.
Uses in Cooking
Kabocha squash works well:
- Roasted, mashed, or pureed into soups and stews
- Cut into wedges or cubes and roasted
- Cooked and mashed as a veggie side dish
- Baked into breads and muffins
- Pureed into pie filling
Acorn squash is great for:
- Stuffing when baked whole
- Cutting into crescents or cubes to roast
- Adding to casseroles
- Using as “noodles” in dishes like Pad Thai
- Topping gratins and bakes
Key Differences
To summarize:
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Appearance: Kabocha is round with bumpy green skin. Acorn is acorn-shaped with smooth, dark green skin.
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Flavor: Kabocha has a richer, sweeter, more intense squash flavor. Acorn is milder.
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Texture: Cooked kabocha is velvety smooth. Acorn retains more moisture and fiber.
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Uses: Kabocha for roasting, soups, purees. Acorn for stuffing, “noodles”, baked dishes.
How to Select and Store
When selecting either squash, look for:
- Heavy for its size
- No soft spots or blemishes
- Dry stem
Store whole squash in a cool, dry place with good airflow and use within 1-2 months. Once cut, refrigerate and use within 5 days.
How to Prepare and Cook
Both squashes require similar preparation:
- Wash outer skin well
- Cut in half lengthwise and scoop out seeds
- Kabocha’s skin is edible once cooked. For acorn, peel skin after cooking.
To cook:
- Roast at 400°F cut-side down until tender (30-40 min)
- Steam chunks for 15-20 minutes until fork-tender
- Microwave whole squash 4-8 minutes to soften, then scoop out flesh
- Boil cubed flesh until soft, then mash or puree
The Bottom Line
Kabocha and acorn squash have a similar nutritional profile and both can be used in sweet and savory dishes. Kabocha’s rich, sweet flavor and velvety texture make it perfect for roasting, soups and purees. Acorn’s milder flavor and shape work well stuffed, baked, or in gratins and “noodle” dishes. With their stellar nutrition and versatility, both make tasty additions to any fall or winter meal!
Hubbard Squash
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Hubbard squashes come in a whole range of colors—they can be grayish-blue, dark green, orange, or golden. Though the squash can grow up to 20 pounds (!), the best specimens for cooking are around three or four pounds. Its dry flesh is fine-grained, orange, and sweet, and its best baked or boiled. The thick skin on a hubbard squash can be extremely hard and difficult to peel; on the plus side, that means it can keep for a very long time (up to eight months), and makes it well suited to stuffing and baking.
Another hubbard variety is the red kuri, which is miniature compared to the blue hubbard and has a distinctive chestnut flavor and starchy texture. Its edible skin is much easier to peel than the larger Hubbards, but we take it off for purées so that theyre smoother, such as for this miso squash soup topped with sesame-ginger apples.
Sugar Pumpkin
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Save the big jack-o-lantern pumpkins for carving—theyre watery and not flavorful enough for cooking and eating. The “sugar pumpkin” label indicates youve found a sweet, creamy-fleshed baking variety. Look for small, dense ones that are about four to five pounds. The skin is easier to peel than on varieties like Hubbard, so they wont keep for as long, but prep is a bit quicker. The obvious use for them is a homemade pumpkin purée for a classic smooth pumpkin pie. (Canned “pumpkin” purée is actually a mix of winter squashes, like Hubbard and butternut.) But, like other winter squash, they also work nicely in stews, stuffed and baked, or puréed into a soup, like this roasted pumpkin soup with brown butter and thyme.
Acorn Squash & Kabocha Squash How I Pick the Right One
FAQ
Is kabocha the same as acorn squash?
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Sustained Kitchenhttps://www.sustained.kitchenUltimate Guide to Winter Squash – Sustained KitchenSep 30, 2020 — Like acorn squash, they are small and round with indented sections. … Kabocha squashes are a Japanese squash variety that looks similar to acorn a…
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One for the Tablehttps://oneforthetable.comWhat is Kabocha squash? | Winter | Fresh and SeasonalAn odd shaped acorn squash? … Its hard, dull, bumpy dark green shell is marked with pale celery green striations. … Kabocha squash is a centuries-old variet…
What squash is closest to kabocha squash?
Acorn squash is a great substitute for kabocha if you can’t find it.
What is the most flavorful squash?
- Flavor: It has a unique and complex sweetness, often compared to a combination of sweet potato and pumpkin, EatingWell says.
- Texture: The flesh is dense and dry, making it a great option for roasting, baking, and making soups or purees.
- Versatility: Kabocha can be used in both sweet and savory dishes.
Do you eat the skin of kabocha squash?
- Edible Skin: Kabocha squash is one of the winter squashes where the skin is commonly eaten.
- Tender Skin: The skin of kabocha squash is generally tender, especially when young or smaller.
- Cooking: When cooking, the skin can be left on for steaming, roasting, or other methods.
- Peeled or Not? You can choose to peel the skin or eat it whole. Some prefer to peel the skin, while others enjoy the texture and flavor.
- Size Matters: Smaller kabocha squash tend to have thinner and more tender skins.
- Roasting: Roasting can make the skin more tender and palatable.