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I used to think that kabocha and buttercup squashes were one in the same, but in fact, they are not. My local Asian market confuses myself and other Nashvillians by sticking Kabocha sticker labeled squashes under a big sign that reads Buttercup. So, I went straight to the expert, reader Carolyn. The girl knows her squash and was kind enough to send me the following pictures and tips when seeking out my beloved kabocha.
Above left is a kabocha squash, and the one on the right is a buttercup. Notice the difference in shape.
The kabocha stem shape is different as well…not squishy. It’s more like a tree trunk.
However, the single most important characteristic is that tiny button bottom.. no variation in it.. smooth, non issue.. If it’s bumpy or raised, or two levels, even if it is not a traditional buttercup cap, it still ain’t a kabocha butt...
There ya have it my friends – How To Distinguish Kabocha 101.
As far as the difference in taste goes, I know I’ve accidently bought buttercup squash before, but I couldn’t really remember what it tasted like. It was still good, but according to Carolyn, the buttercup is wet and kinda goes to goo no matter what you do to it…and didn’t make a good fry. Kabocha tastes more substantial. The texture of kabocha is denser to me and there is just a taste to it that is different. It stays in chunks easier.
So, to all of you who have asked me the difference, I hope this info. helps. 
I’ll be back with more in a just a bit.
{ 40 comments… read them below or add one }
AH THANK YOU!!! I swear, if i mistakenly buy one more buttercup i’m going to be very upset. I didn’t love it… off to the Asian market!
I don’t think I would have even known the difference in shape if you hadn’t posted them side by side. My store has buttercup, but no kobocha. They need to get with the program!!
Thank you for this- I always thought they were the same
great post, I’ve been meaning to look into the difference, thanks! I totally agree with the taste/texture difference as well.
Great info! There’s no way I would’ve been able to tell the difference
lol– you must have read my bloggie mind! I was JUST wondering about this in my head last night
Thanks for clarifying!
I’ve been wondering about this too! Thanks for the info
I still have yet to try a kabocha, but at leas I know now my first experience won’t be with a mistaken buttercup
oh crap! i thought these were 1 in the same as well! my healthy grocer labels them that way as well
good to know!
Very helpful!
Wow!!I was totally fooled.They do both taste good with ketchup.hehe… cc
I’m really glad you made this post! I haven’t been able to find kabocha squash where I live which is annoying because I keep seeing how delicious it looks on all these food blogs! I’ve been having other kinds but I still want to try it. It’s strange though because when I buy buttercup squash it looks a lot more like the one in the picture on the left (1st picture). Maybe I’ll have to see if there are any asian food stores that I can find it in. Thanks for posting this!
Thanks so much for the primer, I can’t seem to find kabocha anywhere. Do you only find it at the specialty Asian food stores? -Katie
Katie, I’ve seen kabocha at Whole Foods during the Fall, but no where else besides my Asian Mkt.
wow best post ever. So you know those squashes with the ugly tops to them…they are also supposedly buttercup? I’m going to have to buy both and try them like one day after the other to compare. Seriously I thought I had a kabocha sitting in my cellar but its realy a buttercup. They’re both good though..it’s true what you said about the wet thing though. Buttercup would make a good soup.
Jenny R, Yes, I figured the ugly topped squashes were buttercup. They’re often mixed in with the kabocha at my Asian Mkt.
i love kabocha…i don’t think i’ll ever really want to try another kind until i wear myself out on that
thanks for the awesome info!
Oh, I’m sure I’ve been duped before. I guess ignorance is bliss, eh??
Thanks for clearing it up!
Love you heabers!
I knew the difference already, but just wanted to chime in about the taste issue. I like them both, but I agree that kabocha is denser and more substantial tasting. It holds up better in stir fries, too. Buttercup is similar in texture to butternut; creamy and gooey, and is great pureed and maybe a little but sweeter? I like that kabocha is good savory or sweet. Also, a kabocha will have more flesh than a buttercup of the same size (but it will weigh more because of that).
A Kobocha is just a Butternut in spanx…
Allie, Very funny.
Grocery stores can get kabocha in for no apparent reason, as a shipment of buttercup. Any grocery store… so never say never even if yours doesn’t carry them normally… Just today my podunk in town little grocery store is loaded with kabocha.. ..with a big buttercup sign above them..They never have this happen… It was all i could do NOT to buy them, just because i could… But, i MUST stop…still have three uncooked on the sideboard…
And the chances are the people who work in produce will give you a blank stare as you try to explain all this to them……Love me some jarbocha…
Funny you posted this today, because I just cooked up some buttercup, thinking it was kabocha and I was so surprised when I tasted it.. definitely not kabocha! I just thought I bought a bad one, haha. My grocery store just labels all of them as buttercup, although I have found both kabocha and buttercup in there. Sneaky, sneaky!
I used to think they were the same thing until I saw at the store they were in 2 separate piles.
I think the buttercup squash has more moisture and Kabocha is super dense. Either way, they’re delicious
Fun info, I guess I still need to try both still. I heart squash
I’m totally out of it when it comes to squash varities…but thank for the info!
Very interesting! I guess I’ve still never had kabocha… only buttercup. Wasn’t a huge fan…
Muchas Gracias for the tutorial!!!!! I hate that no supermarkets around me sell them, but I have a secret dealer at the farmer’s market
(he only brings a few each week so it’s on the down low.)
It should also be noted kabocha squash can have orange skin.
Yes Mae, forgot about the orange ones. Thanks!
Hmmm…based on the butts, I think I ended up with 2 kabocha and 1 buttercup. It’s still hard for me to tell!
My local grocery store only has buttercup squashes! No Kabocha!
I’m going to hit up the Asian grocery store this weekend!
Thank goodness. That’s so annoying! I was upset my kabocha had gone all gross and watery and nasty tasting! Nope, it was just a buttercup tricking me!!
You were reading my mind today. I bought a buttercup squash yesterday and baked it like normal. I noticed the middle was really mushy when I cracked it open (after baking it) and then I noticed a slightly funny flavor. I was really disappointed because it had been a while since I had one, and since I thought they were one in the same, I was expecting Kabocha love. I thought I was losing my taste for it. Thanks for this! XOXO
wow! i definitely learned something!! Thanks so much, Heather!!
p.s. the kabocha chips from your last post look amazingggggggggggggggg. drooooool
HAPPY WEDNESDAY!
hehe I roasted my last kabocha on Sunday. (but I will be taking Deb’s advice that kabocha IS doable in the microwave- you wouldn’t know though..
) I’ve had it with roasted veggies, kabocha egg white pancakes, and kabocha protein powder puree. Love it all.
And haha on my last post when you said you don’t mind waiting 2 hours for your kabocha to roast, I totally thought of you roasting kabochas when I wrote that post!
they both taste so good! i just wish i could find them more readily at the store.
A ha!! My one and only try was with something labeled with both “Japenese Pumpkin” and “Buttercup Squash”. It tried to “fry”/ bake in slices and I thought it was terrible! I will have to keep my eye out for the real deal, kabocha, so I can see what I’ve been missing out on!
So glad you posted this–I always thought they were the same, but I actually notice a huge taste difference. Kabocha is much better-but without this post I probably wouldn’t have known. I would have just thought I got a bad kabocha again!
I made some roasted kabocha squash tonight, but even though I put it in the oven for 50 minutes at 425, it was still squishy and it just burnt on the edges!!
Did I get a buttercup???
Natnat, Sorry, but I think you did. The buttercups always cook up more mushy.
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