Korean-style baked pumpkin
Votes: 3
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 171, total fat 9 G., saturated fats 1 G., proteins 2 G., carbohydrates 23 G., fiber 4 G., cholesterol 0 mg, sodium 555 mg, sugar 4 G.
Calories 171, total fat 9 G., saturated fats 1 G., proteins 2 G., carbohydrates 23 G., fiber 4 G., cholesterol 0 mg, sodium 555 mg, sugar 4 G.
Korean gochujang paste beautifully balances the spiciness of butternut squash, which is baked in the oven until tender. Simply toss the paste with olive oil before adding it to the squash, and the squash will not only be flavorful but also deliciously browned on all sides.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large butternut squash (about 1.3 kg)
- 1/4 cup olive oil
- 1 tbsp gochujang (Korean chili paste)
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Trim both ends of the pumpkin. Peel it. Cut the pumpkin in half lengthwise, then scoop out the seeds with a large spoon. Cut the pumpkin into cubes approximately 2.5 cm in size.
- In a medium bowl, combine the olive oil, gochujang, and 1 teaspoon of salt. Add the squash and toss to coat evenly. Arrange the squash in a single layer on a rimmed baking sheet. Bake until lightly browned and tender, about 40 minutes, stirring once with a metal spatula.
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