This spicy roasted butternut squash is an easy 5 ingredient recipe (filling and not high in calories too!) I use sambal oelek but you can substitute with sriracha.
You will need 5 simple ingredients (for more 5 ingredients and under recipes, such as soy sauce mushrooms, click here):
- 1 lb butternut squash (about ½ a squash): cut into cubes. Aim for ¾-inch to 1-inch cubes and try to m make them as uniform as possible. (If not, the smaller cubes will burn before the larger ones are cooked.) The other half of the squash can be made into Korean gochujang squash.
- 3 Tablespoons sambal oelek: this can be bought from the store or made by pounding chilies, vinegar and salt. Alternatively, use sriracha as a substitute.
- 2 Tablespoons olive oil
- 2 Tablespoons light soy sauce
- ½ teaspoon ground black pepper
- Suggested Topping: 1 teaspoon toasted sesame seeds
🔪 Step-by-Step Instructions
- Cut the (skinned) squash into evenly sized cubes then pat them dry,
- Mix the sauce and coat the cubes with it. Marinate for 20 minutes (whilst your oven is pre-heating)
- Bake at 400F/ 205C for 25- 30 minutes till cooked through and soft. (Keep an eye on it around the 20 minute mark as the edges will blacken quickly if
🥡 How to Store
Store extras in an airtight container in the fridge for 1-2 days. Re-heat thoroughly before serving.
👩🏻🍳 Expert Tips
Tip #1: Before adding the sauce, pat the cubes dry with a paper towel. Moisture on the surface leads to steaming rather than roasting and a dry surface helps the sauce adhere better.
Tip #2: Spread the cubes out and ensure they are not touching so that they don't steam. (If necessary, you may need 2 baking trays.)
Tip #3: If you find it too spicy (for example if you accidentally made your sambal oelek with bird's eye chili instead of large chilies (!!!)), serve with yoghurt on the side to take the edge off the spice.
Tip #4: Add½ teaspoon sugar- although squash is naturally sweet, sugar will enhance the flavor even further
🥗 Suggested Accompanying Recipes
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Spicy Butternut Squash
Ingredients
- 1 lb butternut squash About ½ a medium squash or 445g. Cut into evenly sized cubes (¾ to 1 inch)
- 3 Tablespoons sambal oelek This can be bought from the store or made by pounding chilies, vinegar and salt. Alternatively, use sriracha as a substitute.
- 2 Tablespoons olive oil
- 2 Tablespoons light soy sauce
- ½ teaspoon ground black pepper
Instructions
- Cut the (skinned) squash into evenly sized cubes then pat them dry.
- Mix the sauce and coat the cubes with it. Marinate for 20 minutes (whilst your oven is pre-heating)
- Bake at 400F/ 205C for 25- 30 minutes till cooked through and soft. (Keep an eye on it around the 20 minute mark as the edges will blacken quickly if your cubes are too small.)
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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