Hi there! Got a case of the Wednesdays? This roasted butternut squash with Gochujang sauce is about to kick up your week. Wait, Gochuwhatta sauce?
Allow me to introduce you to my new favorite condiment. If you have heard of it, I am super impressed (because I hadn’t until about a year ago) if you have not- get thee to a supermarket (a decent one) in rapid fashion- because you want to make this TONIGHT! Gochujang is a Korean hot sauce made from red pepper paste. Spicy, salty, sweet. I can’t get enough of this stuff. You can find it in the Asian section of most grocery stores.
So, we are all still hanging onto our New Year Resolutions and doing our darnedest to stay away from bread/potatoes/rice/pasta as our dinnertime starch. Right? Right. At least for a few more days. But if you are like me, I cannot, CANNOT just cut out carbs. But, I can make some smarter choices. And this is one of them. Not to mention, they are AWESOME. As in, I thought there would be enough for leftovers the next night, but I kept sneaking them out of the fridge all day- (yes, they are even good cold) so I had to make more. Rats. (not) The sweetness of the squash, married to the Korean spicy sauce, toasted sesame seeds and a freshness from sliced scallions make these just plain addicting.
Everything comes together in about 10 minutes. First, peel and seed your squash- I use a potato peeler. I just love the color. These puppies are crazy good for you too. Packed with Vitamin A and tons of other good for you stuff .
Then cut into 1/4″ thick slices and distribute between 2 sheet pans lined with parchment paper. I am getting lazy in my old age and have started buying the sheets that are already perfectly cut to sheet pan size. It’s the little things…..
Then whisk this impossibly short list of ingredients together- Gochujang sauce, grape seed oil, sesame seeds, soy sauce and quick hit of Sriacha. Boom.
How cute is this tiny whisk? I never in a million years would have bought it, but my mother in law put one in my stocking a couple Christmases ago, and now I use it Every. Single. Day. Perfect for eggs, salad dressings, and well, this stuff.
Then you just quickly toss it together and pop into you oven. Reason #34 why I love roasted vegetables? They are EASY. And delicious.
I adapted this from a recipe in Bon Appetit’s 2015 Food Lover’s Cleanse. Their recipe calls for Gochujang paste. I subbed the sauce, simply because it’s what I could find. I also add a tiny hit of Sriracha- just because. You can check out their 2016 Food Lover’s Cleanse here. Also, here is a link to the original recipe. And I am ordering the paste from Amazon here to try it their way and compare. Stay tuned!
As always, THANK YOU so much for being here-we are having a ball playing with our food and getting inspired to try new things to share with you. Be sure and enter your email address in the box at top right to get new recipes in your in-box each week. Happy Cooking!
Roasted Butternut Squash with Gochujang Sauce
Butternut Squash with Gochujang Sauce. Prepare to be addicted.
- 1 medium butternut squash, peeled, trimmed, seeded, cut in half and sliced into 1/4" half moons
- 2 T grape seed oil
- 1 1/2 T Gochujang Sauce
- 2 T sesame seeds
- 2 tsp low sodium soy sauce
- tiny hit of Sriracha sauce (optional)
- about 4 scallions, sliced thin
- flaky sea salt- Maldon, Falk or similar
- Heat oven to 425 degrees F
- in a small bowl, whisk together the grape seed oil, the gochjang sauce, sesame seeds, soy sauce and Sriracha (if using)
- line 2 rimmed baking sheets with parchment paper
- divide the squash between two pans in a single layer
- roast about 25 minutes until they start to brown.
- Top with sliced scallions and a little flake salt. YUM!
- Preparation time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes