Let’s talk about their looks, because honestly, who can ignore them? Butternut squash has that long, bulbous neck and a smaller round bottom. It looks like a light bulb if the light bulb went to the gym. This shape is genius for peeling—you can hold the neck and slice off strips like a potato.
Acorn squash is basically Nature’s pie plate. It’s round, deeply ridged, and has a cute little stem on top. You’ll literally cut it in half, scoop out the seeds (which look like alien eggs), and then you can bake it right in the skin. Pro tip: the ridges make it a pain to peel, so don’t bother. Just roast it and scoop.
Size-wise, acorn is usually smaller, perfect for two people. Butternut is a bit more generous—one big one can feed a whole dinner party or a very hungry squirrel. Your call.
