Gochujang Maple Delicata Squash
Delicata squash is one of the easiest fall and winter squashes to roast since it doesn't require peeling. I will often just snack on this like candy, though it also makes a standout side dish.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 3 tablespoons gochujang
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 2 medium delicata squash (about 1.5 lbs each)
- 1 tablespoon toasted white sesame seeds
- 2 scallions, thinly sliced
Instructions
- 1
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, whisk together the olive oil, gochujang, maple syrup, and sesame oil.
- 3
Slice the delicata squash in half across the width, then slice each half lengthwise. Scoop out the seeds with a spoon. Cut into 1/2-inch-thick crescents. Place the squash in a large bowl and toss with the gochujang mixture until well coasted. Spread the squash in a single layer on the lined baking sheet. Optional: brush extra gochujang mixture on top of each crescent before roasting.
- 4
Roast until tender and golden brown on top, 20 to 25 minutes. Top iwht toasted sesame seeds and scallions and serve.