Roasted Delicata Squash with Gochujang
1 1/2 lb/680 g delicata squash
1 Tbsp extra-virgin olive oil
6 oz/170 g crimini mushrooms, halved lengthwise
Fine sea salt
2 Tbsp gochujang
2 Tbsp Chinese black vinegar or malt vinegar
1 Tbsp ponzu
1 Tbsp toasted sesame oil
3 scallions, ends trimmed and discarded, both white and green parts, thinly sliced
1 Tbsp toasted sesame seeds
Preheat the oven to 350F/180C.
Line a baking sheet with parchment paper.
Trim the squash and cut in half lengthwise. Hollow each half out with a spoon to remove and discard the seed. Cut the squash halves into â in/1 cm thick crescents and place them on the baking sheet with the mushrooms. Drizzle with olive oil and season lightly with salt. Arrange in a single layer on the sheet and roast in the oven until the squash is tender and golden brown, 25 to 30 minutes. Remove from the oven and transfer to a serving dish.
While the vegetables roast, prepare the sauce. In a medium mixing bowl, combine the gochujang, vinegar, ponzu, and sesame oil.
Top the roasted vegetables with the gochujang sauce, garnish with scallions and sesame seeds, and serve hot or warm. Leftovers will stay good for up to 3 days if stored in an airtight container in the refrigerator.