Gochujang and Maple Delicata Squash
Have you ever cooked with delicata squash? This is one of my favorite squashes to roast because it doesn’t require peeling, and by cutting it into little crescents, you can roast it in just 20 to 25 minutes in the oven. I mix the nutty and earthy gochujang with a bit of maple syrup to coat the squash before roasting. I will often just snack on this like candy, though it makes an amazing fall and winter side dish! Check out the tutorial on my new latest video!
My little channel is still in its infancy, but let me know in the comments (on either the video or the blog) what other recipes you're interested in seeing!
Yield: 4
Gochujang Maple Delicata Squash
Delicata squash is one of the easiest fall and winter squashes to roast since it doesn't require peeling. I will often just snack on this like candy, though it also makes a standout side dish.
Prep time: 25 MinCook time: 25 MinTotal time: 50 Min
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons gochujang
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 2 medium delicata squash (about 1.5 lbs each)
- 1 tablespoon toasted white sesame seeds
- 2 scallions, thinly sliced
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together the olive oil, gochujang, maple syrup, and sesame oil.
- Slice the delicata squash in half across the width, then slice each half lengthwise. Scoop out the seeds with a spoon. Cut into 1/2-inch-thick crescents. Place the squash in a large bowl and toss with the gochujang mixture until well coasted. Spread the squash in a single layer on the lined baking sheet. Optional: brush extra gochujang mixture on top of each crescent before roasting.
- Roast until tender and golden brown on top, 20 to 25 minutes. Top iwht toasted sesame seeds and scallions and serve.
