Maple Gochujang Roasted Delicata Squash (vegan, gluten-free)
This maple gochujang roasted delicata squash is the perfect balance of sweet and spicy. The flavors are incredible and so comforting. I love gochujang anything so pairing it with some delicata squash is delicious!
The maple gochujang sauce is super easy to make. It literally only takes 3 ingredients and 1 minutes to whip up. No joke, easiest sauce ever and it tastes amazing! Toss it with the delicata and bake it in the oven. You can also make this in the air fryer too!
After placing the squash on the baking sheet, save the extra sauce! Don’t throw it out! You’ll want to pour it over the roasted delicata once it’s done. It is so good!
If you make this maple gochujang roasted delicata squash, tag me @nutsaboutgreens on Instagram so I can see your creations! Leave a comment below too!
Maple Gochujang Roasted Delicata Squash (vegan, gluten-free)
Ingredients
- 1 large delicata squash
- 1 Tbsp avocado oil
- 1 Tbsp gochujang
- 1 Tbsp pure maple syrup
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the oil, gochujang, and maple syrup. Set aside.
- Slice ends off of the delicata squash. Then slice it lengthwise. Use a spoon to scoop out the seeds. Cut the squash in 1/4-1/2 inch thick slices. Place in the bowl with the sauce and mix until everything is evenly coated. Place slices on the baking sheet and save the extra sauce!
- Bake for 25 minutes or until golden, flipping halfway in-between. You can also air fry it for about 20 minutes, flipping halfway too, just keep an eye out so it doesn’t burn.
- Pour extra sauce all over the cooked delicata squash. Sprinkle some salt if needed. Enjoy!
