Roasted Butternut Squash with Gochujang Yogurt & Pepitas

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For the Yogurt Sauce

For the Herb Paste


  1. 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.
  2. 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.
  3. 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.
  4. When ready to serve, swirl yogurt sauce on a platter and lay squash over sauce. Garnish with herb paste and pepitas on top.