![]() Like most starchy vegetables, acorn squash and butternut squash are very low in fat. Proteinīoth acorn squash and butternut squash are considered low-protein foods, each providing around 2 grams of protein per serving. There are 115 calories in a 1-cup (205-gram) serving of cooked acorn squash, compared to 82 calories in an equal portion of cooked butternut squash. Here’s a side-by-side comparison of the calorie and macronutrient content of cooked acorn squash and butternut squash, based on a 1-cup (205-gram) serving size ( 6, 7): NutrientĪcorn squash provides 40% more calories than butternut squash. ![]() Texture-wise, butternut squash has a much smoother, almost buttery mouthfeel, while acorn squash is a little more dense, fibrous, and sometimes stringy.īoth squashes pair well with seasonings like brown sugar, woody herbs, and warm spices, and can be used in a variety of sweet and savory dishes including pureed soups, pasta dishes, and baked goods. Here’s a more detailed review of how they compare in both flavor and nutrition: Flavor comparisonĪcorn squash tastes earthy, nutty, and slightly sweet.īutternut squash has a similar flavor but tends to be sweeter and buttery, and is sometimes described as a cross between sweet potatoes and pumpkin. Acorn squash vs butternut squashĪcorn squash and butternut squash are both winter squashes with similar sweet and nutty flavors, although acorn squash tends to be milder.īutternut squash is larger and has smooth, moist flesh with a buttery mouthfeel, while acorn squash is smaller and has a denser, more fibrous texture.Īcorn squash has roughly 40% more calories and carbohydrates than butternut and about 30% more fiber, but both squashes are low in protein and fat.īutternut squash is uniquely high in vitamin A, while acorn squash is an excellent source of thiamin (vitamin B1). It is especially delicious in breakfast hashes, pasta dishes, and curries. In the United States, butternut squash is widely available and can be found at most grocery stores year-round.īutternut squash can be roasted, steamed, boiled, mashed, or pureed into soups and sauces. It is believed that butternut squash originated in Massachusetts in the 1940’s as a result of crossing varieties of pumpkin and gooseneck squash ( 5). ![]() Its edible seeds are typically scooped out before cooking. It is medium-sized (8 to 12 inches in length) and cylindrical with a bulb-shaped end and moderately thick tan-colored skin.īutternut squash’s bright orange flesh is tender, smooth, and moist when cooked and tastes sweet and nutty, similar to sweet potatoes. What is butternut squash?īutternut squash is a type of winter squash and variety of Cucurbita moschata, which also includes winter crookneck and golden cushaw squash ( 4). This delicious vegetable is often sliced and roasted with herbs and spices, or cut in half, baked, and stuffed with beans, grains, and meat. Native to North America, acorn squash has been used by Native Americans for centuries and was traditionally boiled in water, baked over a fire, or added to stews and cornbread ( 2, 3).Īcorn squash is readily available in the United States, where it can be found at health food stores, farmers’ markets, and most supermarkets. Inside, it is filled with edible seeds and firm, yellow-orange flesh that has a soft, fibrous texture and sweet, nutty flavor. What is acorn squash?Īcorn squash is a type of winter squash and variety of Cucurbita pepo, a species of squash that includes zucchini, yellow squash, and pumpkin ( 1).Īcorn squash is relatively small (4 to 5 inches across) and acorn-shaped with moderately thick skin ranging in color from dark green to bright orange, depending on its ripeness level. As an Amazon Associate, we earn from qualifying purchases. ![]() If you click one of these links and make a purchase, we may earn a commission. Please note that this article contains affiliate links.
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