Gochujang Roasted Kabocha Squash

Name: Gochujang Roasted Kabocha Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 medium kabocha squash (about 2 lbs); 3 tbsp gochujang; 2 tbsp extra virgin olive oil; 2 tbsp honey or maple syrup; 1 tsp garlic powder; Salt and pepper to taste

Published: August 29, 2025

by Lionel Ramon

Why You'll Love This Recipe

This dish is incredibly easy to prepare, even for kitchen novices or those who are more adept at ordering takeout
The flavor profile is a delightful mix of sweet and spicy, making it an instant crowd-pleaser
Visually, it’s a feast for the eyes with vibrant colors and textures that will impress anyone at your dinner table
It’s also versatile enough to serve as a side dish or main course, fitting perfectly into various meal plans

I remember serving this dish at our last family gathering and watching my relatives dive in like they were competing for the last slice of pizza. Everyone was raving about it, and I felt like a culinary superstar!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Kabocha Squash: Look for one that’s firm with a deep green skin; freshness guarantees the best flavor. fresh and vibrant salad.
Gochujang: This Korean chili paste gives a perfect blend of heat and umami; choose one that’s not too salty.
Olive Oil: Use extra virgin olive oil for great flavor; it helps achieve crispy edges on the squash.
Honey or Maple Syrup: Adds just the right touch of sweetness to balance the spice; opt for pure varieties for best results.
Garlic Powder: A must-have seasoning that enhances flavor; fresh garlic works too if you’re feeling adventurous!
Salt and Pepper: Essential for elevating all flavors; don’t skimp on these.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This temperature will help achieve that perfect caramelization on your squash.

Prepare the Kabocha Squash: Cut the kabocha squash in half and scoop out the seeds. You can use a spoon or an ice cream scooper—whatever feels right in your hands.

Cube it Up!: Slice each half into cubes about 1-inch thick. Aim for uniformity here so they cook evenly; no one likes mushy bits next to crunchy ones.

Create Your Flavor Bomb Sauce: In a mixing bowl, combine gochujang, olive oil, honey or maple syrup, garlic powder, salt, and pepper. Whisk until smooth and fragrant—it should smell heavenly!

Toss It All Together: Add your squash cubes to the bowl with the sauce mixture. Use your hands (yes, get messy!) to ensure every piece is well-coated in that spicy goodness.

Roast Until Perfectly Tender: Spread the coated cubes onto a baking sheet lined with parchment paper, making sure they aren’t overcrowded. Roast them for about 25-30 minutes until they’re tender when pierced with a fork and beautifully caramelized.

Once done, you’ll have Gochujang Roasted Kabocha Squash that’s bursting with flavor! Serve it warm as is or toss it into salads for an added kick! Enjoy every bite as if you’ve just discovered treasure at the bottom of your pantry! nutritious squash salad.

You Must Know

Gochujang Roasted Kabocha Squash combines sweet, savory, and spicy flavors seamlessly
This dish not only brings warmth to your table but also offers an impressive presentation that will wow your guests
Plus, the roasting intensifies the natural sweetness of the squash, making it irresistible

Perfecting the Cooking Process

Start by preheating your oven to 400°F (200°C) while you prepare the squash. Cut the kabocha in half, scoop out the seeds, and slice it into wedges. Toss with gochujang, olive oil, and a sprinkle of salt before roasting for about 30-35 minutes until tender and caramelized.

Add Your Touch

For extra flavor, consider adding garlic or ginger to the marinade for a kick. You can also swap out gochujang for other chili pastes if desired or mix in sesame seeds for some crunch. Feel free to garnish with fresh herbs like cilantro or green onions for color. For more inspiration, check out this marinated cucumbers and onions recipe.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply pop them back in a 350°F (175°C) oven for about 10 minutes until warmed through, keeping that crispy texture.

Chef's Helpful Tips

When selecting kabocha squash, look for one that feels heavy with a firm skin
Always taste test your marinade; adjust seasoning as needed during preparation
Roasting may vary based on oven type; keep an eye on your squash to avoid overcooking

Cooking Gochujang Roasted Kabocha Squash always brings back memories of family gatherings where everyone eagerly anticipated this dish—each bite was met with smiles and compliments! For more inspiration, check out this creamy gochujang udon noodles recipe.

FAQ

What is kabocha squash?

Kabocha squash is a Japanese pumpkin known for its sweet flavor and creamy texture.

Can I use other types of squash?

Absolutely! Butternut or acorn squash are great alternatives for this recipe.

How spicy is gochujang?

Gochujang has a mild heat level but varies by brand; adjust according to your preference.

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📖 Recipe Card