Roasted Gochujang Butternut Squash
This easy 5-ingredient Gochujang Butternut Squash recipe is 1 of my favorite savory roast butternut squash oven half recipes. Bursting with flavor, it's a sweet and spicy Korean squash side dish (banchan) perfect for everything from Christmas or Thanksgiving to family dinner. (The original recipe involved cutting the squash into fries, but who has time for that!? I updated it to using butternut halves but the original fried recipe is still in the notes if you want it.) (No added sugar.)
- Prep time
- 1 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ butternut squash
- 2 Tablespoons gochujang sauce (Use a vegan brand if vegan)
- 1⅕ Tablespoons Light Soy sauce (Don't use thick soy, dark soy or sweet soy- they're different sauces!)
- ⅕ Tablespoon Sesame Oil (Substitute: other vegetable oils)
- ⅕ Tablespoon Oyster Sauce
- Shredded mozzarella cheese (Optional topping. Can substitute with other cheeses but make sure they're not too salty)
- Spring onions (sliced), chillies (sliced), sesame seeds (toasted)... I highly recommend topping with some lightly toasted pine nuts or pumpkin seeds to give the dish more texture.
Instructions
- 1
Pre-heat the oven to 375F or 170C (fan)
- 2
Mix the gochujang, soy sauce, oyster sauce and sesame oil well.
- 3
Line baking tray with parchment paper and place the butternut squash on it. Smear the top with the sauce mixture.
- 4
Bake for 45 minutes, till the squash is cooked and soft enough to scoop with a spoon
- 5
Remove from oven and garnish with the scallions, sesame seeds and chillies.