Kabocha and acorn squash are both varieties of winter squash with thick skins and sweet, dense orange flesh. They have similar nutritional profiles and both work well in savory and sweet dishes.
But there are some key differences in appearance texture taste, and best uses for these two popular types of squash.
Read on to learn how to tell kabocha and acorn squash apart and how to pick the right one for your cooking needs.
Appearance: How to Tell Kabocha and Acorn Squash Apart
Kabocha Squash
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Round or oval shape sometimes tapered at the neck. about 6-8 inches diameter
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Thick, dull, bumpy green skin often with pale green stripes or speckles
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Smooth, bright orange flesh inside
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Heavy for its size
Acorn Squash
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Acorn shaped 4-5 inches in diameter
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Smooth, dark green skin sometimes with orange/yellow patches
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Golden yellow flesh inside with visible seed cavity
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Indented rings around the fruit like a pumpkin
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Heavy for its size
Taste and Texture
Both kabocha and acorn squash have dense, starchy flesh when raw. When cooked, the flavors and textures differ:
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Kabocha – Dry, smooth, velvety texture. Sweet, nutty, earthy flavor. Similar to sweet potatoes.
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Acorn – Moist, stringy texture. Sweeter and more mild in flavor compared to kabocha. More watery.
Kabocha’s flesh becomes very smooth when cooked while acorn squash retains more fibers. Kabocha has a richer, more intense sweet flavor.
Nutrition
Acorn and kabocha squash have a similar nutritional profile. Here is a side-by-side comparison:
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Calories: Kabocha has 35 per 100g raw. Acorn has 40 per 100g raw.
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Carbs: Kabocha has 8g per 100g. Acorn has 10g per 100g.
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Fiber: Kabocha has 1.2g per 100g. Acorn has 1.5g per 100g.
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Sugar: Kabocha has 2g per 100g. Acorn has 2.5g per 100g.
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Fat, Protein, Vitamins/Minerals: Both very low in fat and protein. Similar levels of vitamin A, vitamin C, potassium.
Overall both vegetables are low calorie, low fat, with mostly carbs from fiber and sugars. Vitamin and mineral content is similar.
Uses in Cooking
Both kabocha and acorn squash can be used in either savory or sweet dishes. Here are some of the best uses for each:
Kabocha Squash
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Roasted, mashed, or pureed into soups and stews
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Cut into wedges or cubes and roasted
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Cooked and mashed as a vegetable side dish
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Baked into breads and muffins
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Pureed into a pie filling
Acorn Squash
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Cut in half and stuffed with grains, beans, or meat
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Cut into crescents or cubes to roast
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Baked into casseroles
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Pureed into soups
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Used as the “noodles” in Pad Thai or mac and cheese
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Baked into a gratin as the topping
Key Differences
To summarize the main differences:
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Appearance: Kabocha is round, acorn is acorn shaped. Kabocha has bumpy green skin, acorn has smooth dark green skin.
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Flavor: Kabocha has a richer, sweeter, more intense squash flavor. Acorn is milder tasting.
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Texture: Cooked kabocha is smooth and velvety. Acorn retains more moisture and fiber.
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Best uses: Kabocha for roasting, soups, purees. Acorn for stuffing, baking, “noodles”.
Either variety of winter squash can be used in both sweet and savory preparations. But understanding the nuances between kabocha and acorn squash allows you to choose the right one for your specific recipe.
How to Cook Kabocha and Acorn Squash
Kabocha and acorn squash require similar cooking methods to soften their tough skin and dense flesh. Some easy ways to prepare them include:
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Roasting – Cut in half and roast cut-side down at 400°F until easily pierced with a fork.
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Steaming – Cut into chunks and steam until tender. Takes 15-20 minutes.
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Boiling – Peel, cube, and boil in broth or water until soft. Mash or puree.
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Microwaving – Pierce skin, microwave whole squash on high 4-8 minutes to soften. Cut and scoop out flesh.
The skins of both squash can be eaten once cooked and softened. For kabocha you can leave the skin on when roasting or steaming. For acorn, it’s easier to peel the skin off after cooking.
Time to Pick Your Squash
Now that you know the similarities and differences between kabocha and acorn squash, it’s time to pick the right one for your next recipe!
Kabocha works great for smooth purees and roasted sides with its bold sweet flavor and velvety texture.
Acorn is perfect stuffed and baked whole or cut into rings thanks to its shape. Its milder flavor also works well in casseroles or pasta dishes.
So next time you’re shopping for winter squash, use this guide to select kabocha or acorn squash based on your planned preparation method and desired taste and texture. Both make nutritious and delicious additions to your fall and winter meals.
Butternut Squash
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How to Choose Winter Squash
Because you can’t feel when a winter squash is ready, its tough skin keeps it from getting soft. This also makes it a little harder to pick and prepare. But there are a few guidelines for picking out a good one. Skin with bumps and spots is fine, but you don’t want to see soft spots, bruises, or mold. Pick one that is heavy for its size and keep it somewhere dark, dry, well-ventilated, and cool (about 50–55°F), until you are ready to use it. A hollow squash, like a pumpkin, can look bigger than it really is; it gives you a lot 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.
You can find a lot of different kinds at the farmers market, from the big, tough blue hubbard to the small, mild acorn squash. Even though a strangely shaped squash might look scary, all squash are pretty much the same, so if you know how to work with one kind, it won’t be that different when you work with another. Here are our favorite winter squash and how to clean, cut, and cook them.