Roasted gochujang squash
Gochujang, a Korean chilli paste, makes a punchy marinade for delicious sweet squash. The roasted skin adds a pleasing texture, plus bonus nutrients. Serve it in these elegant pasta bowls John Lewis Luna Fine China Pasta Bowl, 23.5cm, Natural
- Serves4
- CourseStarter
- Prepare10 mins
- Cook40 mins
- Total time50 mins
Ingredients
- 1 large Essential Butternut Squash
- 1 tbsp olive or vegetable oil
- 2 x 250g pouches jasmine rice
- 4 salad onions, finely sliced
- 60g mixed nuts, roughly chopped
- ¼ x 25g pack coriander, leaves roughly chopped
Gochujang sauce
- 2 tbsp Cooks’ Ingredients Gochujang Chilli Paste
- 2 tbsp soy sauce
- 1 lime, juice of ½, ½ cut into wedges
- 1 tbsp maple syrup
- 2 tsp toasted sesame oil, plus extra for drizzling
- 2 clove/s garlic, crushed
Method
Preheat the oven to 220ºC, gas mark 7. Halve the squash lengthways, scoop out the seeds and cut into 1.5cm-thick slices. Toss with the oil and spread over a large roasting tin. Season and roast for 20 minutes, turning halfway. Meanwhile, mix all the sauce ingredients, apart from the lime wedges, in a small jug or bowl.
Pour the sauce all over the squash and return to the oven again for 15-20 minutes, turning halfway, or until golden, sticky and tender. Heat the rice pouches according to pack instructions.
Put the warm rice in shallow bowls, top with the squash and drizzle over a little more sesame oil, if liked. Scatter with the salad onions, nuts and coriander, then squeeze over the lime wedges.
Cook’s tip
Health boost
For extra nutrition and colour, wilt some fresh spinach through the squash in the last five minutes of cooking.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,962kJ/ 467kcals |
|---|---|
Fat | 13.8g |
Saturated Fat | 2.3g |
Carbohydrates | 69.9g |
Sugars | 19g |
Fibre | 8g |
Protein | 11.6g |
Salt | 1.5g |