Butternut Squash with Sesame and Gochujang

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Hi guys! Apologies to those of you who subscribe. It seems as though the email service sent out a strange format of this blog post last night. Sorry if you clicked on the link expecting a recipe!

Anyway, the tech side of things seem to be sorted out now, so let’s jump into the REAL reason you’re here: this Roasted Butternut Squash with Sesame and Gochujang!

Roasted Butternut Squash with Sesame and Gochujang Recipe

Have you tried Gochujang before? It’s a Korean Sweet & Spicy Sauce and it’s delicious on basically everything.

Travis and I discovered it a few years ago after he found an INCREDIBLE recipe for Gochujang Chicken Wings in GQ. After making those wings, we’ve always had a bottle of the stuff in our fridge. We love this one, and you can buy it either online or at Whole Foods.

Roasted Butternut Squash with Sesame and Gochujang Recipe

This recipe is adapted from one I pulled out of an old issue of Bon Appetit. I loved the idea of putting an Asian spin on butternut squash. When fall hits, we see recipes for butternut squash everywhere: mashed with brown sugar, creamy bisque, you name it! While I love those dishes, I was ready for something new.

Roasted Butternut Squash with Sesame and Gochujang Recipe

If you love Asian flavors, this recipe for you. And yes, I know what you’re thinking. It IS worth the trek to the store just to buy a bottle of gochujang. I honestly can’t offer any comparable substitutes here – it’s an essential ingredient in this recipe.

Roasted Butternut Squash with Sesame and Gochujang Recipe

For the record, peeling and dicing butternut squash is not my favorite task. Every time, I nearly lose a finger. Sure, I know the proper technique, but tiny hands + big squash + sharp knife = I’m not really set up for success. So if you’re not up to peeling and cutting your own, feel free to buy a squash pre-cubed at the grocery store. It saves you tons of time…and possibly a finger!

Roasted Butternut Squash with Sesame and Gochujang Recipe

I hope you love this Butternut Squash with Sesame and Gochujang as much as we did! I know I’ll be making it on repeat this fall and winter.


Butternut Squash with Sesame and Gochujang
Prep time
Cook time
Total time
Serves: 4-6
  • 1 medium butternut squash
  • 1.5 Tablespoons sesame seeds
  • 1.5 Tablespoons vegetable oil
  • 1 Tablespoon gochujang
  • 1 Tablespoon reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 Tablespoons sliced scallions
  • Sea Salt
  1. Preheat oven to 425.
  2. Peel and seed butternut squash. Cut into ½ inch cubes.
  3. In a small bowl combine the sesame seeds, vegetable oil, gochujang, soy sauce, and sesame oil.
  4. In a large bowl toss the oil mixture with the butternut squash. Spread the squash on a rimmed baking sheet in a single layer.
  5. Roast for 15 minutes, remove from oven and flip the squash. Rotate the baking sheet and roast again for an additional 15 minutes until brown and tender.
  6. Toss the roasted butternut squash with sliced scallions and a pinch of sea salt. Serve warm.


  • Liz @ The Clean Eating Couple Blog
    September 29, 2015 - 8:54 am | Permalink

    This looks heavenly. I love asian inspired dishes.. but I’ve never tested those flavors on butternut squash. Thanks for sharing this 🙂

    • Rachel (littlechefbigappetite)
      September 29, 2015 - 9:55 am | Permalink

      Thanks Liz! Hope you try it!

  • September 29, 2015 - 9:00 pm | Permalink

    I friggin adore butternut squash! Never had it with this type of seasoning/flavoring before though – sounds quite intriguing!

    • Rachel (littlechefbigappetite)
      September 30, 2015 - 9:57 am | Permalink

      Tryyyyy it! It’s soooo good!

  • Dani @ Dani California Cooks
    September 30, 2015 - 2:39 pm | Permalink

    I googled gochujang right after reading this post!! I’ve never tried in my own kitchen, but I’m sure it’s one of those key ingredients at asian restaurants that you’re like “bah, i could never recreate this at home”. Fermented condiments make everything taste SO special.

    • Rachel (littlechefbigappetite)
      September 30, 2015 - 8:08 pm | Permalink

      Dani, YES! I had to search for it at Whole Foods, but it’s soooo worth buying a bottle!

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