A friend sent me this recipe, and then also told me what she used the resulting squash in, and I gotta say…her recommendations work very well! What didn’t work were the proportions in the original recipe, but we can always fix that, and will!

Ingredients:

• 2 tablespoons sesame seeds
• 2 tablespoons vegetable oil
• 1 tablespoon gochujang (gluten-free if necessary)
• 2 teaspoons soy sauce (ditto)
• 1/2 large butternut squash, peeled, seeded, sliced 1/4” thick*
• scallions, thinly sliced
• flaky sea salt

*The original recipe said a whole medium sized squash, but with a half a large one I found it was baaaarely enough sauce to cover the large half that we had, so I don’t think a whole one, even a somewhat smaller one, makes sense.

Optional serving suggestion:

• bag of random Asian style salad mix from the store
• 2 mandarins or 1 large orange, peeled and separated into segments

Max squash amount!

Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil (optional, but gonna simplify your cleaning).

Combine the sesame seeds, oil, gochujang, and soy sauce in a large bowl or ziplock.

Add the sliced squash and stir/shake to coat. Lay the squash out, in a single layer, on the lined sheet.

Bake, rotating half-way through, 25-30 minutes until browned. Sprinkle with scallions and salt, and serve.

If desired, cut the squash into bite sized pieces and stir, along with the orange pieces, into the salad mix, using the dressing that comes with the salad.

Gochujang Roasted Butternut Squash

Adapted from Bon Appetit.

• 2 tablespoons sesame seeds
• 2 tablespoons vegetable oil
• 1 tablespoon gochujang
• 2 teaspoons soy sauce
• 1/2 large butternut squash, peeled, seeded, sliced 1/4” thick
• scallions, thinly sliced
• flaky sea salt

Optional serving suggestion:

• bag of random Asian style salad mix from the store
• 2 mandarins or 1 large orange, peeled and separated into segments

Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil.

Combine the sesame seeds, oil, gochujang, and soy sauce in a large bowl or ziplock. Add the sliced squash and stir/shake to coat. Lay the squash out, in a single layer, on the lined sheet. Bake, rotating half-way through, 25-30 minutes until browned. Sprinkle with scallions and salt, and serve.

If desired, cut the squash into bite sized pieces and stir, along with the orange pieces, into the salad mix, using the dressing that comes with the salad.