Looking for a fun new way to enjoy squash? Try this gochujang squash that's packed with flavour from a rich and nutty brown butter gochujang sauce. The sauce coats the roasted kabocha squash after it's done baking, resulting in a delicious side dish perfect for the fall and winter.
Because, let's face it, squash can get a little boring at times during the winter. Which is why it's important to keep things interesting and fun. This gochujang roasted squash is the perfect recipe to spice things up. You'll love the rich, nutty flavour from the brown butter mixed with the salty, sweet and spicy flavour of gochujang.
Here's everything you'll need to make this flavour packed gochujang squash.
A note on Gochujang
Gochujang is a red chili paste that is savoury, spicy and a little sweet. You can easily find this at well stocked grocery stores, Asian grocery stores, online or even make your own. There are tons of brands to try, I chose to show this one as it's most readily available.
If you aren't familiar with kabocha squash, here's some more info about it. If you can't find kabocha squash, use another type such as delicata, acorn, butternut or pumpkin.
Like a lot of other squash, kabocha isn't the easiest to slice into. See tips for more info on how to cut into squash.
To start, use a sharp knife and carefully split the squash in half down the middle. Remove the seeds and discard them, or clean them and roast them the same as you would pumpkin seeds.
Once it's sliced in half, use your knife to cut them into 1/2" thick slices.
Making this roasted kabocha squash with gochujang is quite easy and a perfect side dish in the fall and winter.
Preheat the oven to 400ºF.
Place the squash wedges on a large rimmed baking sheet and toss with the oil and salt. Mix well to combine and then transfer to the oven.
Bake for 25 to 30 minutes, flipping halfway, until browned and cooked through.
Meanwhile, heat up a small saucepan over medium heat. Add the butter and let it melt, stirring constantly with a silicone whisk or spatula until bubbling and browned. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. This should take about five to eight minutes total. Adjust the heat as needed to medium-low to avoid burning. Remove from the heat and pour into a bowl to cool slightly.
Once the butter has cooled slightly, add the room temperature gochujang, honey and vinegar. Whisk well to combine.
When the squash is done cooking, transfer it to a platter and drizzle the brown butter gochujang sauce all over. Top with pumpkin seeds and green onion. Enjoy!
Kabocha squash: use another variety such as acorn, delicata, butternut or pumpkin.
I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
I love using these large baking sheets with the rack that can go on top.
Ready to make this delicious and easy gochujang squash?
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This gochujang squash is a perfect fall or winter side dish that's packed with flavour from a brown butter gochujang sauce.