Tag Archives: butternut squash

Gluten-Free Side Dishes Vegan

Butternut Squash with Sesame and Gochujang

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
Ingredients
  • 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
Instructions
  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.
 

Soups Vegetarian Meals

Butternut Squash Soup with Parmesan-Shallot Crisps

If you follow me on Instagram, you may have spotted this Butternut Squash Soup over the weekend. Travis has been under the weather for a few days now, so I wanted to make something warm and comforting for him.

Butternut Squash Soup with Parmesan-Shallot Crisps Recipe

I love butternut squash soup, but I was looking for a way to enhance the flavors of the soup and differentiate it a bit. These parmesan-shallot crisps do just the trick! They’re incredibly easy to make and 100% worth the extra step. The salty flavors in the crisps are the perfect contrast to this slightly-sweet soup. It’s a match made in heaven.

Butternut Squash Soup

This soup is easy enough to make on a weeknight, but special enough to make for company. I made it on Sunday and we enjoyed leftovers throughout the week. Make sure to store your leftover crisps separately from the soup, so they do not get soggy.

Butternut Squash Soup with Parmesan-Shallot Crisps Recipe

This butternut squash soup embodies fall. I know I will making it again and again during these colder temps.

 

Butternut Squash Soup with Parmesan-Shallot Crisps
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Soup
  • 1 Tablespoon unsalted butter or coconut oil
  • ½ cup onion, diced
  • ½ apple, diced small
  • 1 large butternut squash, peeled, seeded and cut into 1.5 inch cubes
  • 4 cups low-sodium chicken stock
  • ½ teaspoon nutmeg
  • 1 Tablespoon light brown sugar (optional)
  • Salt and pepper
Parmesan-Shallot Crisps
  • 1 medium shallot, sliced
  • 1 teaspoon olive oil
  • ½ cup grated fresh parmesan
Instructions
  1. In a large pot melt the butter or coconut oil over medium heat. Add the onion and cook for 4 minutes. Add the apple and cook for 4 minutes. Add the squash and stock and bring to a simmer. Cook until squash is tender, about 20 minutes.
  2. Remove the squash, apple, and onion pieces with a slotted spoon and place in a blender or food processor. Puree until smooth. Place the pureed mixture back in the pot with the stock and mix. Place the pot on low heat and add the nutmeg, brown sugar (optional), and salt and pepper to taste.
  3. Preheat oven to 300 degrees. Heat the olive oil in a small pan on medium heat. Add the shallot and sautee for 2-3 minutes until lightly browned. Line a baking sheet with parchment paper. Divide the parmesan into 5-6 small mounds on the baking sheet and press down with your fingers to flatten. Spoon equal amounts of the shallot on top of each cheese mound and press lightly with the back of a spoon. Bake the crisps for 20 minutes until lightly browned. Remove the crisps with a spatula and serve with the soup.