Danny Kim
This would work with any other winter squash—acorn and delicata don't even have to be peeled.
Recipe information
Total Time
40 minutes
Yield
4 Servings
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)
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
Calories (kcal) 190 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 26 Dietary Fiber (g) 8 Total Sugars (g) 5 Protein (g) 3 Sodium (mg) 390