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. This is an easy and beautiful Holiday side dish and since you can eat the skin, it’s easy to prepare and plate.By adding your email you agree to get updates about Spoon University Healthier I added in pomegranate arils to offset the heat and bring in color and texture. It’s not as overbearing as dried sage and leaves a fragrant Autumn flavor that pairs well with sweeter foods. I grow it and it’s so bountiful in the garden right now and I’m finding lots of places to put it. I threw in some sage leaves in the last 15 minutes and then crumbled them over the squash. You can even leave out the heat altogether just don’t leave out the salt or it will be very bland. If you don’t have pepper jelly, you might have something like chili oil or Sriracha that you could add to the olive oil. In this recipe, I’ve glazed the slices with olive oil and pepper jelly because I wanted it to taste a little spicy. The edges are scalloped and it roasts in the oven so beautifully. Of course, healthy food needs to taste good, and acorn squash not only tastes great, it’s pretty. Check out the nutrition section of the recipe. Acorn squash also has a significant amount of Vitamin C, a good amount of Vitamin A, magnesium, thiamine and potassium. 1 cup is 13 net carbs.įiber is filling and helpful when the weather chills and we want more gut sticking, satisfying foods. I’m a mindful eater, not a dieter, but I pay attention to what I eat because healthy food tends to make me smile more.Īcorn squash at 58 calories for a few slices (1/4 of a squash) throws out a few more calories than some other squash varieties, but is loaded with fiber, at 9 grams per cup. Acorn squash is nutrition dense, tasty and adaptable, dresses up the table, and you can even eat the skin.
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