Gilmer Free Press
Bon Appétit: Gochujang-and-Sesame-Roasted Winter Squash

Ingredients:
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
Directions:
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.