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.

Ingredients

Here's everything you'll need to make this flavour packed gochujang squash.

• kabocha squash
• extra virgin olive oil
• kosher salt
• unsalted butter
• gochujang
• honey
• rice vinegar
• pumpkin seeds
• green onion

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.

Kabocha Squash

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.

• A type of Japanese winter squash also known as Japanese pumpkin.
• Kabocha are hard on the outside, with a knobby looking green skin that looks similar to a buttercup squash.
• Kabocha has a sweet flavour, sweeter than butternut squash.
• In terms of taste, it's similar to a pumpkin or sweet potato.
• The skin is edible once roasted or cooked, just be sure to clean the outside well if you're leaving it on.

How to Cut Kabocha Squash

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.

How to Make This Brown Butter Gochujang Squash

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!

Tips

• Watch the butter closely: when browning butter, you need to keep a close eye on things and adjust the temperature as needed to avoid any burning. Browned butter can go from browned to burnt very quickly.
• Slice the squash carefully: kabocha squash isn't the easiest to cut into. If you need to soften it a bit before attempting to cut it in half, you can microwave it for 2 to 4 minutes beforehand.
• Spread out the squash: use a large rimmed baking sheet (see my favourite one below in products I recommend) and spread out the slices well to avoid overlap. This will ensure the squash slices get evenly roasted and browned.
• Room temperature gochujang: let the gochujang sit out of the fridge for a bit so it's not so cold when added to the brown butter. This will ensure that everything is blended well.

Substitutions

Kabocha squash: use another variety such as acorn, delicata, butternut or pumpkin.

Ingredients & Products I Recommend:

Kosher salt:

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.

Baking Sheet:

I love using these large baking sheets with the rack that can go on top.

More Sides Recipes

• Kale Salad with Lemon Dressing & Crispy Prosciutto
• Roasted Cauliflower with Tahini & Dates
• Crispy Brussels Sprouts with Prosciutto
• Fig and Arugula Salad with Ricotta Salata
• Smashed Sage Potatoes with Sage Brown Butter
• Chorizo Warm Potato Salad
• Japanese Sweet Potato with Miso Butter
• Dill Pickle Potato Salad
• French lentil salad with kale and feta
• Roasted Harissa Carrots with Carrot Top Chimichurri

Ready to make this delicious and easy gochujang squash?

If you make this recipe, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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