Gilmer Free Press

Bon Appétit: Gochujang-and-Sesame-Roasted Winter Squash

The Gilmer Free Press


Servings: 4

  2 tablespoons sesame seeds
  2 tablespoons vegetable oil
  1 tablespoon gochujang (Korean hot pepper paste)
  2 teaspoons soy sauce
  1 medium butternut squash, peeled, seeded, sliced ¼” thick
  Scallions, thinly sliced
  Flaky sea salt


Place racks in upper and lower thirds of oven; preheat to 425°.

Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl.

Add squash and toss to coat. Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 25–30 minutes.

Serve topped with scallions and salt.

--> Friday, January 02, 2015
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