This Roasted Butternut Squash with Gochujang Yogurt & Pepitas recipe is inspired by a dish we prepared during a cooking class at Uncorked Kitchen in Denver last month.
Not only is it guest-worthy, it’s a beautifully simple weeknight side dish. I was impressed by how easy it was to make, especially considering we didn’t even peel the squash.
I thought the rind would be tough or leathery, but to my surprise, it wasn’t. The rind softened so well it was effortless to cut with a fork and even helped the squash hold its shape when plating and serving.
That’s right, no peeling the butternut squash!
Once you’re done with a happy dance over no-peel butternut and you see how fast the yogurt sauce and herb garnish come together, this recipe will be a routine part of your menu plan.
You’re gonna love the way the tangy-spicy sauce and fresh herb paste balance the subtle sweetness of the squash. And don’t even think about skipping the pepitas (pumpkin seeds), the crunch brings it all together.
Have you added gochujang to your condiment shelf yet?
Oh, you must! The original recipe called for Sriracha in the sauce, but I think you’ll appreciate the savory, earthy spice of gochujang even more.
I first discovered this savory red chile paste when making Korean Barbecued Skirt Steak a few years back and was hooked. The chile flavor is complex with an umami quality sure to perk up any dish needing some zing.
Mix a little into homemade Mayo for a spread to make sandwiches come alive. Mother-In-Laws Gochujang Fermented Chile Paste is a delicious brand you can find at Whole Foods Market or order online.
You can even make authentic gochujang at home!
Make it ahead.
To make this Roasted Butternut Squash with Gochujang Yogurt & Pepitas in advance, simply roast the squash, mix the yogurt and herb garnish, toast the pepitas and keep each part separate.
Reheat the squash on a parchment-lined baking sheet under the broiler until warmed through. Plate, serve and enjoy!
Roasted Butternut Squash with Gochujang Yogurt & Pepitas
Ingredients
- 2 pound butternut squash
- 2 tablespoons avocado or olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
For the Yogurt Sauce
- 6 ounces plain Greek yogurt
- 2 teaspoons gochujang paste
For the Herb Paste
- 1/4 cup chopped parsley , or cilantro
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced garlic
- Pinch Sea salt
- 1/4 cup pepitas , toasted
Instructions
- Heat oven to 425°F. Wash and dry squash. Leave the skin on the squash and cut in half, lengthwise. Scrape out the seeds with a spoon and discard, then cut into 3/4-inch wedges. Mix the oil, Cinnamon, salt and pepper in a small bowl. In a larger bowl, toss the squash with the cinnamon mixture until well coated (add more oil, if needed). Place squash on a parchment-lined baking sheet and roast for 35-40 minutes, until fork tender and beginning to brown in spots.
- While the squash bakes, mix the yogurt and gochujang paste until well combined; set aside. Stir the parsley, olive oil, garlic and pinch of salt together in a small bowl; set aside.
- Toast the pepitas in a dry skillet over medium-high heat, stirring occasionally, until they begin to pop and brown. Remove from skillet and set aside until ready to serve.
- When ready to serve, swirl yogurt sauce on a platter and lay squash over sauce. Garnish with herb paste and pepitas on top.
Nutrition
Serve with Stone Ground Mustard Braised Chicken Thighs
More Butternut Squash Recipe We Think You’ll Love:
Butternut Squash Noodles in Almond & Sage Brown Butter
Curry-Spiced Roasted Butternut Squash
Savory Butternut Squash Soup
Emeril’s Butternut Squash Lasagna with Italian Sausage and Sage: One-Pot Wonderful
heather says
What great flavors to combine with butternut squash! It looks so simple and easy too, which I LOVE
Erin says
I love that you don’t have to peel it! I hate peeling pumpkins. I actually refuse to do it and make my husband do it. 😉
Jenni LeBaron says
That sauce sounds absolutely spectacular! I love butternut squash and can’t wait to try this!
Linda says
I adore gochujang sauce but never combined it with yogurt. Now that you share the recipe for it, I can’t wait to try this over roasted butternut squash. Oh yum!
Hope says
What a delicious way to enjoy butternut squash. I would never of thought of using Gochujang with butternut squash so am excited to try this!
paleoglutenfreeguy says
I love caramelized squash any which way you can think, but this is so creative! Love pairing that sauce with the fresh herbs, too!
Zuzana says
We love baking the pumpkins all the time. Once they are in season, every day we need at least few pieces. This combination with yogurt is perfect tip.
Jean Choi says
LOVE gochujang so I have to make this! I bet the spicy sauce is fantastic with the sweet squash.
ChihYu says
Gochujang! The spiciness makes this squash so good!
Joni Gomes says
I’ve recently fallen in love with Gochujang and am always looking for new recipes to use it! Love this flavor combo with the creamy and sweet butternut squash!
Cynthia | What A Girl Eats says
Yay for butternut squash season! one of my favorite fall veggies!
Raia Todd says
Sounds delicious! Especially with that sauce!
Tami says
No peeling was great, the sauce was awesome!
HonestAndTruly says
That looks delicious. I love comfort foods like this
Judy Purcell says
Thanks! As the weather gets cooler, it tastes that much better too. 🙂
Karen (Back Road Journal) says
You don’t have to peel butternut squash…I never knew. I love gochujang sauce and have been using it a lot. Definitely trying this recipe.
mjskitchen says
When I see gochujang, I’m all over it! Love that flavor. Sissi of With a glass sent me a huge tub last year and I put it on everything. I’ve never thought to use it with butternut squash. Great dish!!
John/Kitchen Riffs says
This looks terrific! Love gochujang –such deep flavor. And I’ll never say no to squash! Good stuff — thanks.
Judy Purcell says
Thanks, John. I’m with you on the gochujang and the squash … together, they just work!
Mandy says
Absolutely scrumptious!
Have a glorious weekend.
🙂 Mandy xo
Judy Purcell says
Thanks Mandy, you too!
Maureen says
That’s pretty enough to be the main hero of the meal. I love that sauce and honestly I don’t know anyone who isn’t in love with butternut whether you call it a squash or a pumpkin like we do down under.
Judy Purcell says
Butternut, pumpkin, acorn … we love them all!