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Close-up of gochujang butternut squash baked fries.
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4.98 from 35 votes

Easy Gochujang Butternut Squash recipe

An easy 5-ingredient gochujang butternut squash recipe that is bursting with flavour. The hardest thing about this roasted Asian butternut squash recipe is cutting the squash!
Prep Time15 minutes
Cook Time25 minutes
Butternut squash marinating time20 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Fusion, korean
Servings: 4 people
Calories: 205kcal
Author: Zen

Equipment

  • Knife and chopping board
  • Baking tray & parchment paper I needed 2-3 trays to spread out my squash slices.

Ingredients

  • 1 small butternut squash, cut into small pieces Cubes or julienned- the smaller they are, the quicker they cook. Substitute: pumpkin, kabocha, sweet potato and carrots.
  • ¼ Cup gochujang sauce Use a vegan brand if vegan
  • ⅕ Cup Sesame Oil Substitute: other vegetable oils
  • ⅕ Cup Light Soy sauce Don't use thick soy, dark soy or sweet soy- they're different sauces!
  • Shredded mozzarella cheese Optional topping. Can substitute with other cheeses
  • Spring onions (sliced), chillies (sliced), sesame seeds (toasted)... Optional garnishes

Instructions

Roasting the butternut squash

  • Mix the gochujang, soy sauce and sesame oil well. Add the butternut squash slices and toss in the sauce till all the pieces are coated.
  • Leave for 15- 30 minutes. Water will have oozed out at the end of the marinating period. (You may want to start pre-heating the oven at 400F/ 198C fan at this stage.)
  • Line baking trays with parchment paper and spread the slices of squash on them in 1 layer. Make sure they're not too close or they will steam in the oven and not become crisp.
  • Sprinkle the cheese on top.
  • Bake for 20-30 minutes, till edges are brown and squash is cooked.
  • Remove from oven and garnish with the scallions, sesame seeds and chillies.

Making the sauce

  • Whilst the butternut squash is in the oven, heat the remaining marinade in a pan.
  • If you want it to be thicker, add some cornstarch or potato starch, stirring well to make sure it doesn't clump.
  • This sauce can be a dipping sauce for the squash fries or chicken tenders, or used to cook pasta or fried rice.

Notes

Keep the butternut squash seeds so you can grow your own!
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

Nutrition

Calories: 205kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 659mg | Potassium: 748mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19965IU | Vitamin C: 42mg | Calcium: 96mg | Iron: 2mg