![]() I thought the butter and sugar would do the trick. Adding a little butter and sugar isn’t going to ruin all that Vitamin C and iron – in fact, it will help you eat more of it - which is a good thing. These squash are nutritional powerhouses and if you can start to love them - they are SO easy to cook and cheap. You can’t really go wrong when trying to get something to taste good if you are using butter and sugar.Īn ENTIRE acorn squash (without butter) will only set you back 172 calories and you get 32% of your daily value of Vitamin A, 17% of your daily value of Iron, and 79% of you daily value of Vitamin C. ![]() I decided to use - butter and sugar - for roasting some acorn squash. What to do when wanting to try a new squash? I decided to take on acorn squash because it is so freakin' cute! Check these babies out: If you don’t have a lot of time, you can try my best way to prepare butternut squash which features a microwave. Slow cooker butternut squash is so easy and makes it fast to peel. Next time I'm at the farmer's market, I'll be picking up both, and I think you should too.Acorn, butternut, delicata, spaghetti, calabaza, and kabocha, are names of squash varieties that I can pick up for ONE dollar per pound or LESS from my local farmers.īutternut squash is one that I usually like so I have developed two easy ways to prepare it. ![]() Plus, they both taste REALLY amazing, which pretty much tops any differences they have. They also have a few things in common: you can roast and eat their seeds, both of their skins are edible, and, as mentioned earlier, they are even grown the same way. There may be more differences between acorn squash vs butternut squash than you originally knew of, but if you always thought they were the same thing, don't worry. Both kinds of squash can sit out in room temperature for months, so feel free to go nuts and stock up when they're on sale. If you're looking for a squash that can safely sit on your counter for months because you keep forgetting to cook it, butternut squash and acorn squash are for you. Butternut squash don't really have a specific "ripe look" to them, but you'll want one without any bruises or puncture holes in it. You'll want one that's a lighter green with a small spot of orange on it. When buying an acorn squash from the store, be careful not to pick one that's completely green or too orange. Can you interchange them in a recipe? While they're similar in flavor, it's best to just use the one the recipe is asking for, unless it says you can use either one. Taste is something heavily argued in the acorn squash vs butternut squash debate. #SpoonTip: To get a good butternut squash, pick one that has a larger "neck" and a smaller "bulb" to get more squash and less seeds. The skin is a lot smoother than the skin of an acorn squash and is generally easier to cut and peel. Butternut squash are beige and have a long "neck" with a bulbous end. ![]() ![]() They have thick green skin with prominent ridges, making it a bit more difficult to chop up for cooking. They taste kinda similar, so they can just be used in place of each other, right? Well, it turns out they're actually pretty different. Here's what you need to know when the squash display at the store has you all confused.Īcorn squash are small and, well, shaped like acorns. I noticed that a roasted butternut squash was a lot smoother and creamier, while acorn squash held up better when chopped up in salads. The first time I tried both kinds of squash was when my mom and I went on a "try new foods" marathon a few years ago (ever tried a Hubbard squash?). The acorn squash vs butternut squash question can be a tough one to hash out. By adding your email you agree to get updates about Spoon University Healthier ![]()
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