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Asian Inspired Butternut Squash

Election anxiety, much? I’m mentally exhausted from refreshing my browser every few minutes and have been on tenterhooks all day… Cannot wait to get the kids into bed, have a glass of wine (or three!) and watch a FUN movie (anyone have any Netflix recommendations?

I know one thing for sure, I will not be watching Emily in Paris, it sounds so bad! 🙅🏻‍♀️🤣).

I did manage to make this: Asian Inspired Butternut Squash. A shining beacon of deliciousness in an otherwise dreary day. I felt like doing something different with the butternut squash that had been sitting on my counter for a few days and decided to give it a bit of a flavor spin and it turned out so well!

I coated the squash in a mix of sesame oil, miso, Gochujang paste, soy sauce and some lovely aromatics like ginger and garlic, roasted and then garnished it with spring onions, cilantro and sesame seeds. An amazing take on a fall classic!

Keep up the sanity, peeps, we’re in this together.

xoxo Donata

Roasted butternut squash seasoned with sesame oil, gochujang paste, soy sauce, garlic and ginger, garnished with cilantro, spring onions and sesame seeds.


1 butternut squash, about 3 lb (1,5 kg)

2 tbsp toasted sesame oil plus 1 tbsp

2 tbsp neutral oil (such as grapeseed oil)

1 tbsp light miso paste

2 tsp fresh grated ginger

1 tbsp soy sauce plus 1/2 tbsp

1 tbsp freshly squeezed lemon juice

1 tbsp gochujang paste

1 tbsp brown sugar

2 small cloves garlic, minced

1 tsp flaky sea salt

1/2 cup coarsely chopped cilantro

1/2 cup thinly sliced spring onions

1/2 tbsp toasted white sesame seeds

1/2 tbsp black sesame seeds


Preheat oven to 400 F (200 C).

Line a baking sheet with parchment paper.

In a large bowl, mix together 2 tbsp sesame oil, neutral oil, miso paste, ginger, 1 tbsp soy sauce, lemon juice, gochujang paste, brown sugar, garlic and salt until combined to a paste. Set aside.

In a small bowl, mix the remaining 1 tablespoon of sesame oil and 1/2 tablespoon of soy sauce together. Set aside.

In another small bowl, combine the black and white sesame seeds. Set aside.

Lay the butternut squash on its side on a large cutting board. Use a long, sharp knife to carefully slice off the stem and the bottom of the squash, about 1/2 inch (1,5 cm). Discard the ends.

Slice the squash in half lengthwise. Use a metal spoon to scoop out and discard the seeds and pulp.

Use a good vegetable peeler to peel all of the skin off of the squash. Peel until the orange of the squash comes though. Discard the peel.

Slice each piece in half down the center vertically, so that you now have 4 pieces of squash.

Cut the squash into finger thick slices (about 1/2 inch, 1,5 cm).

Add the squash to the large bowl and, using tongs (or put on disposable gloves!), toss the squash in the paste until well coated.

Spread out on the prepared baking sheet.

Bake for 35-40 minutes or until soft and slightly browned.

When the squash is out of the oven, use a basting brush to baste the pieces with the sesame oil/soy sauce mixture.

To serve, sprinkle with spring onions, chopped cilantro and sesame seeds.

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