Korean Roasted Squash is my favorite squash recipe ever! The sweetness of the squash with the spice of the gochujang makes for a perfect pairing of flavors. You can eat this all on its own, add rice, or add your favorite protein.
⅓ cup gochujang sauce
3 Tbsp maple syrup
1 Tbsp rice vinegar
4 tsp sesame oil
3 small cloves garlic, minced
2 delicata squash, seeds removed and sliced into half-moons
⅓ of a small red kuri squash, peeled and skins removed and cut into cubes
½ of a small butternut squash, peeled and seeds removed and cut into cubes
Salt and pepper
Preheat oven to 375℉
For the sauce, add the gochujang, maple syrup, rice vinegar, sesame oil, and garlic into a small pot heated to medium-high heat. Whisk and bring to a simmer. Let simmer for 1 minute and remove the pot from the heat.
Place all the squash onto the baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 25-30 minutes, turning the squash halfway through. The squash should be golden brown on two sides and tender.
Place the warm squash in a large bowl, pour half of the sauce on the vegetables, toss gently to coat, and add additional sauce if needed. There may be extra sauce to use for another time.
Just Salt It, and enjoy!