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Roasted Butternut Squash with Sesame and Gochujang

September 29, 2015 8 Comments

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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!

Butternut Squash with Sesame and Gochujang | www.littlechefbigappetite.com 1

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.

Butternut Squash with Sesame and Gochujang | www.littlechefbigappetite.com 3

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, in a soup, you name it! While I love those dishes, I was ready for something new.

Butternut Squash with Sesame and Gochujang | www.littlechefbigappetite.com 4

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.

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!

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 | www.littlechefbigappetite.com 1
Print
Roasted Butternut Squash with Sesame and Gochujang
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Side Dish
Cuisine: Asian, Korean
Keyword: Butternut Squash, Gochujang, Sesame Seeds
Servings: 4 -6
Author: Rachel (littlechefbigappetite)
Ingredients
  • 1 medium butternut squash, peeled and cut into 1/2 inch cubes
  • 1.5 Tablespoons sesame seeds
  • 1.5 Tablespoons avocado oil (or vegetable oil)
  • 1 Tablespoon gochujang
  • 1 Tablespoon reduced-sodium soy sauce (or coconut aminos)
  • 2 teaspoons sesame oil
  • 2 Tablespoons green onions, thinly sliced
  • Sea Salt
Instructions
  1. Preheat oven to 425 degrees F.

  2. In a large bowl combine the sesame seeds, oil, gochujang, soy sauce, and sesame oil. Add the butternut squash to the bowl and toss to coat.

  3. Spread the squash on a rimmed baking sheet in a single layer. Roast for 15 minutes, remove from oven and flip the squash. Rotate the baking sheet and roast again for an additional 15 minutes, until the squash is brown and tender.

  4. Toss the roasted butternut squash with sliced green onions and a pinch of sea salt. Serve warm.

 

Pin this recipe for later:

Butternut Squash with Sesame and Gochujang | www.littlechefbigappetite.com Pinterest

 

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Filed Under: Gluten-Free, Side Dishes, Vegan Tagged With: butternut squash, Gochujang, sesame

Previous Post: « What I am Loving Lately – September 2015
Next Post: Recipes that Didn’t Make it. »

Reader Interactions

Comments

  1. Liz @ The Clean Eating Couple Blog

    September 29, 2015 at 8:54 am

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

    Reply
    • Rachel (littlechefbigappetite)

      September 29, 2015 at 9:55 am

      Thanks Liz! Hope you try it!

      Reply
  2. GiGi Eats

    September 29, 2015 at 9:00 pm

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

    Reply
    • Rachel (littlechefbigappetite)

      September 30, 2015 at 9:57 am

      Tryyyyy it! It’s soooo good!

      Reply
  3. Dani @ Dani California Cooks

    September 30, 2015 at 2:39 pm

    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.

    Reply
    • Rachel (littlechefbigappetite)

      September 30, 2015 at 8:08 pm

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

      Reply
  4. Adrienne

    December 14, 2019 at 3:27 pm

    Excellent! I make it with a little less gochujang. It always gets snapped up.

    Reply
    • Rachel (littlechefbigappetite)

      December 30, 2019 at 8:38 pm

      I’m so glad you like it! Thanks for sharing!

      Reply

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