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!