Gochujang Roasted Butternut Squash

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.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: 6 servings
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1 large butternut squash (about 3 pounds)

1/4 cup olive oil   

1 tablespoon gochujang 

Kosher salt   


  1. Preheat the oven to 425 degrees F.
  2. 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. 
  3. 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.