📋 Recipe
Korean Kabocha Squash with Spicy Umami Sauce
I love a good squash based dinner and this meatless meal is absolutely delicious. I roasted the squash in the oven and then made a spicy umami sauce with rice wine vinegar, gochujang (Korean red chili paste,) soy sauce, and brown sugar. We served it with rice and grilled bok choy. The flavors come together perfectly! I know you'll love it!
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Ingredients
- 1 Large Kaobcha Squash
- Spray Oil
- 1 teaspoon Salt
- 1 tablespoon Olive Oil
- 2 tablespoon Garlic minced
- ½ tablespoon Ginger minced
- 2 Scallions thinly sliced, reserve some for garnish
- ¼ Cup Water
- 4 tablespoon Brown Sugar
- ⅓ Cup Soy Sauce
- ¼ Cup Rice Wine Vinegar
- 1 tablespoon Mirin
- 1 tablespoon Gochujang
- 1 tablespoon Sesame Oil
- 1 tablespoon Toasted Sesame Seeds for garnish
Instructions
- Preheat oven to 425°F. Rinse Kabocha Squash and cut in half lengthwise. Remove seeds, season with Salt, and spray with Oil. Place cut-side down a baking sheet and roast for about 35 minutes. Cut into 2 inch chunks and set to the side.
- In a large saucepan over medium heat, heat Olive Oil and sauté Scallions, Garlic, and Ginger until fragrant, about 2 minutes. Add Water, Brown Sugar, Soy Sauce, and Rice Wine Vinegar to the pan, stirring until the Sugar is dissolved. Add Mirin and Gochujang. Simmer for 2 more minutes until the liquid is reduced, then stir in the Kabocha pieces and toss until well coated.
- Drizzle with Sesame Oil and garnish with thinly sliced Scallions and Toasted Sesame Seeds. Serve with rice or noodles!
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