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!
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.
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.
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.
- 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
Preheat oven to 425 degrees F.
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.
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.
Toss the roasted butternut squash with sliced green onions and a pinch of sea salt. Serve warm.