Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Peel 1 medium butternut squash, remove its seeds, and cut it into approximately 1-inch (2.5 cm) cubes.

2. 2

   In a large mixing bowl, toss the 750 grams of butternut squash cubes with 1 tablespoon of vegetable oil until each piece is lightly coated, then spread them in a single layer on a baking sheet.

3. 3

   Roast the butternut squash in the preheated oven for 20 to 25 minutes, or until the cubes are tender and their edges are slightly golden brown, making sure to flip them once halfway through cooking.

4. 4

   While the squash is roasting, prepare the savory-sweet glaze by combining 2 tablespoons of soy sauce, 1 tablespoon of gochujang (Korean chili paste), 1 tablespoon of honey, 1 tablespoon of sesame oil, 2 cloves of minced garlic, 1 teaspoon of grated fresh ginger, and 1 teaspoon of rice vinegar in a small bowl and whisking until smooth.

5. 5

   Carefully transfer the roasted butternut squash from the baking sheet into a clean large bowl, then pour the entirety of the prepared glaze mixture over the warm squash.

6. 6

   Gently toss the glazed butternut squash until every piece is evenly coated with the rich sauce, ensuring a thorough distribution.

7. 7

   Serve the Korean roasted butternut squash bites immediately as a snack, generously garnished with 1 teaspoon of toasted sesame seeds and 1 thinly sliced green onion stalk for added flavor and color.