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!Print
- 1 medium butternut squash, 1.5 to 2 pounds
- 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
- 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.
Coming up Next: Stone Ground Mustard Braised Chicken Thighs