Gochujang-and-Sesame-Roasted Winter Squash

gochujang sesame seed side soy sauce squash dinner food lover's cleanse 2015 healthy

Sara Dickerman

4 Servings

Source

Ingredients

2 tablespoons sesame seeds

2 tablespoons vegetable oil

1 tablespoon gochujang (Korean hot pepper paste)

2 teaspoons soy sauce

1 medium butternut squash, peeled, seeded, sliced ¼” thick

Scallions, thinly sliced

Flaky sea salt (such as Maldon)

Method

Place racks in upper and lower thirds of oven; preheat to 425°. Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl. Add squash and toss to coat. Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 25–30 minutes. Serve topped with scallions and salt.