Buttercup versus Kabocha...are they the same?

Anthony_Toronto · March 8, 2014

I assume these are two different squash but supermarket near me seems to use the name interchangeably and from the sounds of it this is not uncommon. Looks like buttercups can have a bit of a flatter top than Kabocha, but I'm a squash noob so thought I better check with the experts.

Stumbled on this recipe while researching...going to test it out.

http://www.comfytummy.com/2009/08/05...uash-pancakes/

joseph · March 8, 2014

Buttercups have a large scar/ring around the blossom end. Kabochas don't. Both are dry robustly flavored squash. Kabochas tend to be larger than buttercups.

I believe that languages are living, and that dictionaries should describe how people are currently using words, not how they should be used. So to me and to many of the people I hang out with buttercup and kabocha are synonyms.

Wi-sunflower · March 8, 2014

To the best of my knowledge Kabocha is the Japanese word for the squash we call Buttercup.

The Japanese seed companies are the ones doing most of the squash breeding these days. They don't like the "button" , so they have been breeding out the button.

Carol

Anthony_Toronto · March 8, 2014

From the blossom end, looks like its a buttercup...which seems to be a Kabocha.

Anthony_Toronto · March 8, 2014

Wow this squash is a tough one to get into. Not looking forward to blue hubbard's this summer! I managed to peel a small section to roast a few cubes, the rest is roasting in three large pieces...just tried the cubes that had nicely browned, thumbs up so far, good flavour and good texture, especially the crispy bits.

joseph · March 8, 2014

Quote:

Originally Posted by Anthony_Toronto

Wow this squash is a tough one to get into.

A machete and a 3 pound hammer will get into any squash. That's my current preferred method. People give you funny looks though carrying those tools into the farmer's market.

Chainsaw works great, but it's too messy.

Throwing a squash onto the corner of a cement step will usually open it.

Anthony_Toronto · March 8, 2014

Double bonus to grow some tasty new food and have a chance to go shopping for some tools!

Just pulled the squash out of the oven, might not let it get such a dry roast next time, but flavour and texture are great, I found myself saying that this tasted more like a potato than a potato does. Looking forward to testing the pancake recipe tomorrow and some squash gnocchi in the not-too-distant future. Looking forward to the other new varieties this summer.

Vespertino · March 8, 2014

I think they're related in the squash family but not the same, I've seen them and there's some physical differences too. Kabocha is a Japanese squash variety. But in the end, if they're both good, who cares? Right? Eat em and love em!

Anthony_Toronto · March 9, 2014

Well I had ordered Buttercup seeds and I did save some seeds from this "Kabocha" which I think may have been a Buttercup, so experimentation will take place, pending an improvement on last year's disastrous weather.

And the pancakes were excellent. I added a pinch or two of salt and some nutmeg. Also had to add some liquid as the batter was extremely firm...in part because I baked my squash uncovered, and in part because my Blendtec really whips things up. Also added one more egg to try to make it more runny, with no success. Added baking powder at the end, might add a little more next time, but cooked in butter and cooked in leftover bacon grease both worked very well and cakes were delicious. The extra egg made them a little TOO eggy in flavour, but wow these were good and I wouldn't hesitate to do them again.

Anthony_Toronto · March 10, 2014

Used some of the squash to make pancakes, and the rest to make gnocchi...I need to go to the gym tomorrow!!

Vespertino · March 11, 2014

You are making me hungry

Anthony_Toronto · March 11, 2014

My apologies!! Wait until round 2 of squash experiments...

Tormato · March 11, 2014

"Kabocha" is not a variety. It simply means "Japanese pumpkin".

The most commonly available kabocha in the U.S. is Kurinishiki (F1). There are many other kabochas. Buttercup is likely called kabocha in Japan, if they grow it there.

And my favorite kabocha...Tetsukabuto (F1).

Gary

Anthony_Toronto · March 11, 2014

My list for next year is already getting too long!

March 8, 2014	#1
Anthony_Toronto Tomatovillian™ Join Date: Jun 2010 Location: Toronto Posts: 413	Buttercup versus Kabocha...are they the same? I assume these are two different squash but supermarket near me seems to use the name interchangeably and from the sounds of it this is not uncommon. Looks like buttercups can have a bit of a flatter top than Kabocha, but I'm a squash noob so thought I better check with the experts. Stumbled on this recipe while researching...going to test it out. http://www.comfytummy.com/2009/08/05...uash-pancakes/

March 11, 2014	#13
Tormato Tomatovillian™ Join Date: Feb 2006 Location: MA Posts: 4,971	"Kabocha" is not a variety. It simply means "Japanese pumpkin". The most commonly available kabocha in the U.S. is Kurinishiki (F1). There are many other kabochas. Buttercup is likely called kabocha in Japan, if they grow it there. And my favorite kabocha...Tetsukabuto (F1). Gary Last edited by Tormato; March 11, 2014 at 01:54 PM.

March 8, 2014	#2
joseph Tomatovillian™ Join Date: May 2013 Location: Cache Valley, N/E of The Great Salt Lake Posts: 1,244	Buttercups have a large scar/ring around the blossom end. Kabochas don't. Both are dry robustly flavored squash. Kabochas tend to be larger than buttercups. I believe that languages are living, and that dictionaries should describe how people are currently using words, not how they should be used. So to me and to many of the people I hang out with buttercup and kabocha are synonyms.

March 8, 2014	#3
Wi-sunflower Tomatovillian™ Join Date: Nov 2008 Location: Wisconsin Posts: 2,591	To the best of my knowledge Kabocha is the Japanese word for the squash we call Buttercup. The Japanese seed companies are the ones doing most of the squash breeding these days. They don't like the "button" , so they have been breeding out the button. Carol

March 8, 2014	#8
Vespertino Tomatovillian™ Join Date: Apr 2013 Location: Southlake, TX Posts: 743	I think they're related in the squash family but not the same, I've seen them and there's some physical differences too. Kabocha is a Japanese squash variety. But in the end, if they're both good, who cares? Right? Eat em and love em!

March 9, 2014	#9
Anthony_Toronto Tomatovillian™ Join Date: Jun 2010 Location: Toronto Posts: 413	Well I had ordered Buttercup seeds and I did save some seeds from this "Kabocha" which I think may have been a Buttercup, so experimentation will take place, pending an improvement on last year's disastrous weather. And the pancakes were excellent. I added a pinch or two of salt and some nutmeg. Also had to add some liquid as the batter was extremely firm...in part because I baked my squash uncovered, and in part because my Blendtec really whips things up. Also added one more egg to try to make it more runny, with no success. Added baking powder at the end, might add a little more next time, but cooked in butter and cooked in leftover bacon grease both worked very well and cakes were delicious. The extra egg made them a little TOO eggy in flavour, but wow these were good and I wouldn't hesitate to do them again.