Gochujang Roasted Butternut Squash
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 171
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 555
- Total: 1 hr 10 min
- Active: 10 min
Ingredients
1 large butternut squash (about 3 pounds)
1/4 cup olive oil
1 tablespoon gochujang (Korean red chile paste)
Kosher salt
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.