January 13th, 2016

Roasted Butternut Squash with Gochujang

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Roasted Butternut Squash with Gochjuang

Gochu what? Really, I’m not 100% sure how to pronounce gochujang, but I think it’s my new sriracha. I first tried the Korean Chile paste Gochujang in China 7 years ago! Since then my husband and I have been looking forward to recreating Bibimbap in our own kitchen, but it’s been a lengthy process! First came the stone bowl, and then the hunt for 100% gluten free gochujang paste. If gluten free is not a requirement for you, then check any well stocked grocery store with an Asian Food Aisle. Gochujang is easy to find at Wegman’s.

Roasted Butternut Squash with Gochujang

This is a really easy roasted squash recipe, with a few extra steps and ingredients. The flavor is unique, so you’ll be glad you tried it! Start by peeling and thinly slicing the squash. There are a lot of ways to peel and slice squash, here’s how I like to do it. I use a really sharp y-shaped peeler to peel the squash whole, then remove the top and bottom. Separate the long neck from the seed end, then slice the long neck in half. Slice into 1/4″ thick slices. Slice the seed end in half, and then scoop out the seeds. Slice into 1/4″ slices.

Roasted Butternut Squash with Gochujang

Roasted Butternut Squash with Gochujang

Toss everything with the sauce ingredients and roast. The thin slices of squash cook quickly. Drizzle the finished squash with toasted sesame oil if you like, for a stronger sesame flavor. I also forgot to mention – if you can’t find gochujang or don’t want to, just use sriracha!

Roasted Butternut Squash with Gochujang

Roasted Butternut Squash with Gochujang

Roasted Butternut Squash with Gochujang adapted from Bon Appetit

1 medium butternut squash, peeled, seeded, and thinly sliced
2 tablespoons neutral cooking oil, like canola
2 tablespoons tamari or soy sauce (gluten free if necessary)
2 tablespoons sesame seeds
1 tablespoon gochujang chile paste (gluten free if necessary)
toasted sesame oil for drizzling – optional

Preheat oven to 425°F. In a small bowl, mix together canola oil, tamari, sesame seeds, and gochujang paste. Place butternut squash slices into a large bowl and toss with the gochujang sauce.

Line two baking pans with parchment paper. Divide squash between 2 pans, spreading into an even layer. Bake for 25 – 3o minutes until edges of squash start to brown. Drizzle cooked squash with toasted sesame oil if desired.

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