Gochujang And Sesame Roasted Winter Squash Recipes

GOCHUJANG ROASTED DELICATA SQUASH

Gochujang Roasted Delicata Squash image

Gochujang is a delightful Korean hot pepper paste. It's thicker, sweeter, and more umami-packed than something like sriracha or sambal oelek (which won't work as substitutes here). You can use any winter squash you like. Delicata is nice because two of them are the perfect size to fill a half sheet pan and they don't need to be peeled, but a medium butternut squash or equivalent amount of Kabocha, acorn, carnival or similar squash will work here. If your winter basil is looking too sad, you can top it with thinly sliced cilantro or scallions instead.

Provided by Mary Kasprzak adapted from Sara Dickerman at Bon Appetit

Time 35m

Number Of Ingredients 6

Ingredients

2 tablespoons neutral oil, such as canola or grapeseed
1 tablespoon gochujang
2 teaspoons soy sauce or tamari
1/2 teaspoon sesame oil
2 medium Delicata squash, halved, seeded, and sliced 1/4-inch thick
1 small handful basil, thinly sliced

Steps:

Preheat oven to 425°. Line a baking sheet with aluminum foil (optional, but nice for cleanup). In a small bowl, whisk together the oil, gochujang, soy sauce and sesame oil until smooth. Place the sliced squash in a large mixing bowl and toss with the gochujang mixture until evenly coated.
Place the squash in an even layer on the baking sheet and roast until tender and browning at the edges.
Transfer to a serving dish and top with basil.

Nutrition Facts : Calories 153 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 622 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

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