Roasted Acorn Squash with Gochujang Maple Butter

I have fond memories of roasted acorn squash in the fall. My mother would cut an acorn squash in half, scoop out the seeds and fill the wells with butter and either maple syrup or brown sugar and serve up those gorgeous roasted halves of sweet buttery squash. It was a true delight.

Gochujang - I decided to re-create this dish with just a slight twist. I'm still using butter and maple syrup but amping up the heat level with the addition of gochujang, which is a funky,  spicy Korean chili paste that I absolutely adore.  It has gained popularity recently and I am able to find it in my local grocery stores, but it is also available online and you can purchase it through Thrive Market.

You can certainly leave the spice out of this and still have a phenomenally delicious squash, and you can also substitute your favorite chili paste or whatever you happen to have on hand. I assure you that it will be equally delicious.

ONE OF MY FAVORITE SQUASHES - ACORN SQUASH

I also add nigella seeds which are foreign to many people but I have been loving them lately and will try them in many dishes. I've discovered they pair very well with squashes and the black seeds are also quite pretty against the subtle orange hue of an acorn squash.

Nigella seeds - Nigella seed is actually the seed of a flowering plant that is found in Turkey, Syria and other parts of the Middle East. You could also substitute black sesame seeds to get the same color with a different flavor. The sesame seeds would make a very nice compliment to the gochujang.

I hope you enjoy this roasted acorn squash as much as my family does and you might want to make extra of the gochujang maple butter to have some to drizzle over the squash when it comes out of the oven. I can't get enough of this spicy sweet butter. 

Roasted Acorn Squash with Gochujang Maple Butter
4 portions
​Calories per serving-166
​
1 acorn squash
4 tablespoons melted butter
2 tablespoons maple syrup
1 tablespoon Gochujang (or your favorite chili paste)
1 tablespoon nigella seeds (or black sesame seeds)
1/4 teaspoon sea salt

Preheat oven to 425 degrees.


With a very sharp large knife (see my recommendation about & on our SHOP page) , cut acorn squash in half lengthwise and then cut each half in half again so you have 4 quarters.
Scoop out the seeds with a spoon and place the squash wedges in an iron skillet or baking dish. Sprinkle over salt.


Mix together the butter,  maple syrup and Gochujang or chili paste of choice in a small bowl and brush about half of the butter mixture over the squash.
​Sprinkle over the nigella or black sesame seeds.
Place squash in the oven and bake for about 30 minutes. The squash will not be completely cooked yet.


Brush with additional gochujang maple butter and place back in the oven for another 15 to 20 minutes.  When you can easily poke a fork into the flesh of the squash, it is ready to eat.


I like to reserve a bit of the spicy maple butter for drizzling over the squash after it comes out of the oven.

Cutting Board                                  Knife Set                                                           Gochujang