Calabaza and kabocha squashes both belong to the larger group of winter squashes, known for their hard rinds and dense, sweet flesh. These qualities make them ideal for roasting, pureeing, or adding to soups and stews. Despite their similarities, calabaza and kabocha squashes each have distinct characteristics which can be used to distinguish them. In this post, we find out what the qualities that set these squashes apart are. 

What is Calabaza Squash? 

Calabaza squash, often referred to as West Indian pumpkin, is a type of squash that is popular in Latin American and Caribbean cuisines. It is known for its large size, which can vary greatly, with some calabazas weighing as much as 50 pounds. The skin of calabaza squash is thick and tough, usually green, orange, or a mix of both. Inside, the flesh is bright orange, dense, and slightly sweet, with a flavor that’s similar to butternut squash. 

Calabaza squash is highly versatile in the kitchen. Its sweet, nutty flavor makes it a great addition to soups, stews, and purees. It is often used in traditional dishes like Caribbean pumpkin soup or Cuban calabaza fritters. The flesh is also firm enough to hold its shape when roasted or added to stir-fries, making it a favorite for a variety of cooking methods. 

What is Kabocha Squash? 

Kabocha squash, often called Japanese pumpkin, is a smaller, round squash that is widely used in Japanese cuisine. Its skin is dark green and often has light green stripes, while the flesh is a deep yellow-orange. Kabocha squash is known for its sweet flavor and smooth, creamy texture, which is more intense than many other types of squash. The sweetness of kabocha squash is often compared to that of sweet potatoes or chestnuts, making it a popular choice for both savory and sweet dishes. 

Kabocha squash is incredibly versatile and can be used in a variety of ways. It is often roasted, steamed, or pureed and used in soups, tempura, and desserts. The skin of kabocha is also edible, which adds a unique texture and flavor to dishes when the squash is cooked whole or in chunks. Kabocha squash is particularly popular in dishes like Japanese kabocha nimono, where it is simmered in a sweet soy sauce broth, or in creamy kabocha soup. 

Difference Between Calabaza Squash and Kabocha Squash 

Appearnace

The most noticeable difference is in their appearance. Calabaza squash is larger and can have a variety of skin colors, ranging from green to orange, while kabocha squash is smaller with a dark green skin that often has light green stripes. 

Flavor

In terms of flavor, kabocha squash is sweeter and has a creamier texture compared to calabaza, which has a milder, nutty flavor. Kabocha’s sweetness makes it ideal for desserts and dishes where a richer flavor is desired, while calabaza’s more subtle taste works well in soups, stews, and savory dishes. 

Texture

The texture is another key difference. Kabocha squash has a creamy, smooth texture that is almost velvety when cooked, whereas calabaza has a firmer texture that holds up well in dishes that require the squash to maintain its shape. Additionally, kabocha’s skin is edible, adding a layer of texture to dishes, while the tough skin of calabaza is typically removed before cooking.