I was paging threw Food Network Magazine and they had a recipe for Korean Chicken Stew. I’ve done similar recipes before. Then the idea popped in my head to do similar flavors on a butternut squash so I did. Serving size will differ because all squashes are a different size and all people don’t eat the same amount of food. I used a small squash that made 4 small side servings for me.

Ingredients for around 4 small side servings

1 small butternut squash, peeled, cut in half long ways, seeds and membranes removed (or use any size squash you want but timing and serving sizes will change)

1 Tablespoon canola oil

2 Tablespoons gochugaru (or substitute Aleppo pepper)

2 Tablespoons gochujang (preferably a Korean brand purchased from an Asian Market)

2 Tablespoons sugar

4 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

1 teaspoon sesame oil

1/2 teaspoon granulated ginger

1/4 teaspoon granulated garlic

non stick spray

Directions

Set oven to 425 F.

Spray a baking sheet with non stick spray

OPTIONAL DIRECTIONS If you want to hasselback the squash put in the the preheated 425 F oven for fifteen minutes and let cool to handle. OH BUT BEFORE YOU PUT THE SQUASH IN THE OVEN sprinkle with canola oil.

then

Make the hasselback if desired….This looks better on bigger fatter squash. I use chop sticks so I don’t accidentally cut all the way threw.

Mix up the sauce.

In a small mixing bowl mix up the gochugaru, gochujang, sugar, soy sauce, rice wine vinegar, sesame oil, ginger, and garlic.

Spoon and rub it all over top surface of the squash. Place in oven 10 minutes. Take squash out of oven and spoon or brush on more sauce and put it back in for another 10 minutes. Mine was done at this point.

I made some cooked carrot flowers. I used something that looks like a pencil sharpener on a peeled carrot. Shaped the shavings into a flower. Put the carrot flowers in the oven with the squash for only three minutes.

Enjoy!