Gochujang-and-sesame-roasted winter squash from Bon Appétit Magazine, January 2015 (page 41) by Sara Dickerman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Any winter squash can be substituted for butternut.

  • Yildiz100 on February 08, 2015

    I made this exactly as written, and I thought it needed some tweaking. It tasted a bit burnt and dry where the squash touched the pan, and I had even cooked it for less than the suggested time. The sauce itself tasted pretty one dimensional. After I got bored of the first few bites I added a drop of toasted sesame oil and that definitely helped.

  • KarinaFrancis on January 28, 2015

    Thank you meggan! I read the review, found the recipe and gave it a go. I added a tablespoon of honey as well to up the caramelising. Loved it and will make again for sure, I think that this marinade would work for chicken as well....will try it and report back

  • meggan on January 26, 2015

    My Korean pepper paste was all hard and gross because it has been in the cabinet for a epoch so I free styled and used some Sriracha instead and hey! this was really good. I am not even a lover of squash but with hot sauce and soy on crispy bits, how can you go wrong?

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