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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Gochujang Roasted Butternut Squash
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- Level: Easy
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 171
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 555 mg
Tender roasted butternut squash gets an added punch of flavor with gochujang. Just stir it into some olive oil before tossing it with the squash and you have perfectly roasted squash with a hit of heat.
- Level: Easy
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 171
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 555 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Trim both ends off the squash. Remove the skin using a vegetable peeler. Cut the squash in half lengthwise, then scoop the seeds out with a large spoon. Cut the squash into cubes, about 1 inch thick.
- Combine the olive oil, gochujang, and 1 teaspoon salt in a medium bowl. Add the squash and toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast until the squash is lightly browned and tender, about 40 minutes, turning once with a metal spatula.
