One of my favorite parts of cooking is trying out new flavors and spices. It really is a meal-breaker for me, and that’s why I have a pantry overflowing with spice containers (said very literally sometimes I can’t even shut the pantry door!). Well I met my new match of flavors: Gochujang.

I have to admit, I always veered away from it at grocery stores since I had no experience with it and it frankly was intimidating. One day, I saw it listed in as an ingredient in a dish I wanted to make, so I Googled it and learned it really is simple to use. After all, it is just a red chili paste often made in Korean food. I make Thai curry dishes with curry paste all the time how could it be that much different? It’s not.

So the next time I was at the grocery store (it happened to be Whole Foods), I picked it up and put it in my shopping cart. I splurged and got this Sesame Gochujang that is amazing! I can’t wait to try the other flavors! Anyways, I went home and found a bag of butternut squash that was left unopened from the prior week’s grocery haul. So of course, I decided to roast the squash with a marinade made with the Gochujang. I researched what went into a good Gochujang sauce and then I experimented.

I came up with the recipe below that was the perfect subtle hint of spice without being to overpowering. However, I suggest doubling up the recipe if you like your squash saucy and extra spicy. I knew I would be using leftover squash in lunches that week, so I did not want the flavor to be too much.

I hope you enjoy!

Ingredients:

• 10-12 oz cubed butternut squash
• 1/2 tsp sesame oil
• 1 tsp soy sauce
• 1 tsp Gochujang
• 1/4 tsp toasted sesame seeds

Directions:

1. Preheat oven to 425 degrees
2. Make the sauce by combining the sesame oil, soy sauce, Gochujang, and sesame seeds. Whisk until smooth.
3. Mix together the sauce with the cubed butternut squash. Once the squash is evenly coated, place on a greased baking sheet.
4. Bake for 30 minutes, flipping half-way through.