Sweet Gojujang Kabocha & Brussels
Gojujang Kabocha Squash & Brussels Sprouts
If you are looking for a jazzed up super flavorful vegetable dish than look no further! I love the slightly sweet flavor and creamy texture of the kabocha squash which is also called a Japanese pumpkin. It’s prevalent in the winter months and is the perfect canvas for this sweet, smoky and slightly spicy dish. The brussels add more texture and pair perfeclty.
Serves 4
Ingredients
2 lb (900g) Kabocha Squash (Japanese Pumpkin)
14oz (397g) Brussels Sprouts
4 Green Onions, white and green slices divided
3 cloves Garlic, minced
1 Tbsp (15g) Vegan Butter
1 1/2 Tbsp (23ml) Oil for roasting
Salt & Pepper to taste
Sauce
3 Tbsp (45g) Gojujang Paste
2 Tbsp (30g) Miso Paste
2 Tbsp (30 ml) Rice Vinegar
2 Tbsp (30ml) Maple Syrup
1 Tbsp (15ml) Mirin
2 tsp (10ml) Soy Sauce
1/4-1/2 tsp Gochugaru (Korean pepper flakes)
Directions
1. Prep the Kabocha squash by slicing off the very top and very bottom. Then cut it in half and scoop out the seeds with a spoon (they can be roasted just like pumpkin seeds). Cut each half into 1” thick slices and then into 1” pieces or cubes.
2. Cut the ends off the brussels sprouts, remove any loose or browning leaves and slice in half.
3. Add the kabocha and brussels to a large boil and dirzzle with oil. Sesaon with salt and pepper. Mix until well coated and spread out in one layer onto a baking sheet. Bake at 425 for 15 minutes flip and continue baking for 5-8 minutes or until fork tender and lightly browned. Set aside.
4.Make the sauce by combining the gojujang, miso paste, rice vinegar, maple syrup, mirin, soy sauce and gochugaru. Whisk together until combined. Set aside.
5. Once the vegetables are ready, heat the vegan butter in a large skillet and sauté the garlic for 1-2 minutes or until fragrant.
6.Add the sauce to the pan and allow it to start to bubble. Add in the roasted vegetables and white parts of the green onion and toss until well coated. Continue cooking until everyting is heated through. Serve immediately.
