Here in the northern hemisphere, October is all about the crisp air, crunchy leaves and cosy flavours. This Maple Gochujang Glazed Butternut Squash recipe brings the best of autumn comfort food with a deliciously sweet and spicy Korean-inspired twist.
Don’t you find that some of the best kitchen inspiration comes from the most unexpected places? I actually first spotted this recipe on a Waitrose recipe card while shopping and it instantly caught my eye. Roasted butternut squash is already one of my seasonal faves, but the addition of a sticky maple-gochujang glaze with soy and lime felt like such a tasty twist.
I’ve actually only just discovered gochujang, and I can’t believe I waited so long to try it! That deep, spicy-sweet flavor adds such a unique kick to dishes, and it’s quickly become a pantry favourite. This glaze is the perfect way to showcase gochujang and with the maple, lime, and soy – it transforms simple squash slices into something bold, warming, and deliciously addictive. Perfect for October dinners, this vegan dish works well as a main or a side. We like it as a main served with some steamed rice and a Korean style cucumber salad on the side.
I took the skin off my squash as it was looking a little sad but you can save time and add texture and nutrients by roasting the squash with the skin on. Win, win! If you want give the dish a pop of colour and an extra nutrition boost, wilt some fresh spinach through the squash in the last 5 minutes of cooking.
It’s funny how a simple recipe card from the supermarket can turn into a dish that I want to come back to again and again. This glazed butternut squash recipe delivers big flavour with little effort – exactly how autumn cooking should be!
Have you ever cooked with gochujang before? Do you have a favourite pumpkin dish?
Serves 2 as a main or 4 as a side
Ingredients
1 large butternut squash
1 tablespoon olive oil
4 spring onions, finely sliced
60g mixed nuts, roughly chopped
2 tablespoons fresh coriander, finely chopped
steamed rice, to serve
FOR THE SAUCE
2 tablespoons Gochujang Chilli Paste
2 tablespoons light soy sauce
1 lime, 1/2 juiced, 1/2 cut into wedges to serve
1 tablespoon maple syrup
2 teaspoons sesame oil, plus extra for drizzling
2 cloves garlic, crushed
How to
- Preheat oven to 220C. Halve the squash lengthways, scoop out the seeds and cut into 1.5cm thick slices.
- Toss with the oil and spread on a large roasting tin. Season and roast for 20 minutes, turning halfway. Meanwhile make the sauce. Mix all the ingredients (apart from the lime wedges) in a small jug or bowl .
- Pour the sauce all over the squash and return to the oven for another 15-20 minutes, turning halfway. The butternut should be golden, sticky and tender.
- To serve, place rice in shallow bowls, top with the butternut and drizzle a little more sesame oil. Scatter over the spring onions, nuts, coriander and then squeeze over the lime wedges.
