Easy Gochujang Butternut Squash recipe
User Reviews
5
Easy Gochujang Butternut Squash recipe
Description
Easy Gochujang Butternut Squash recipe starts by marinating small cubes or julienned pieces of butternut squash in a mixture of gochujang, light soy sauce, and sesame oil. The marinade infuses the squash with a balanced spicy and savory flavor. After 15 to 30 minutes, the squash is spread out on parchment-lined baking trays in a single layer to avoid steaming, allowing edges to crisp during roasting at 400°F (198°C).
Mozzarella cheese can be sprinkled on top before baking, melting over the roasted squash to add creaminess. Once baked for 20 to 30 minutes until the squash is cooked with browned edges, the dish is finished with garnishes such as sliced spring onions, toasted sesame seeds, and chili slices for brightness and texture contrast.
The resulting dish offers tender squash with bold gochujang heat, layered with umami notes from soy sauce and sesame oil, rounded by the optional cheese. It works well as a side or snack and can be customized by substituting similar vegetables like pumpkin or kabocha.
Save the butternut squash seeds to grow your own squash. The sauce can be thickened with cornstarch if desired for dipping. This recipe provides a flavorful approach to roasting squash with Korean-inspired seasoning.
Ingredients
- 1 small butternut squash Cubes or julienned- the smaller they are, the quicker they cook. Substitute: pumpkin, kabocha, sweet potato and carrots, cut into small pieces
- ¼ Cup gochujang Use a vegan brand if vegan, sauce
- ⅕ Cup sesame oil Substitute: other vegetable oils
- ⅕ Cup soy sauce Don't use thick soy, dark soy or sweet soy- they're different sauces!, light
- mozzarella cheese Optional topping. Can substitute with other cheeses, shredded
- spring onion Optional garnishes, spring onions sliced, chillies sliced, sesame seeds toasted
- chilli
- sesame seed
Instructions
Roasting the butternut squash
- Mix the gochujang, soy sauce and sesame oil well. Add the butternut squash slices and toss in the sauce till all the pieces are coated.
- Leave for 15- 30 minutes. Water will have oozed out at the end of the marinating period. (You may want to start pre-heating the oven at 400F/ 198C fan at this stage.)
- Line baking trays with parchment paper and spread the slices of squash on them in 1 layer. Make sure they're not too close or they will steam in the oven and not become crisp.
- Sprinkle the cheese on top.
- Bake for 20-30 minutes, till edges are brown and squash is cooked.
- Remove from oven and garnish with the scallions, sesame seeds and chillies.
Making the sauce
- Whilst the butternut squash is in the oven, heat the remaining marinade in a pan.
- If you want it to be thicker, add some cornstarch or potato starch, stirring well to make sure it doesn't clump.
- This sauce can be a dipping sauce for the squash fries or chicken tenders, or used to cook pasta or fried rice.
Notes
- Keep the butternut squash seeds for planting your own squash at home.
- If you prefer a thicker sauce for dipping, you can stir in cornstarch or potato starch while heating the marinade.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 659mg | 27% |
| Potassium | 748mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 19965IU | 399% |
| Vitamin C | 42mg | 47% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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