Gochujang Delicata Squash with Rice + Tofu

01.31.23

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As I get back into sharing more recipes in this space, I have a few recipes that have seen heavy rotation in my cooking over the last two years. Early on, I became obsessed with this Gochujang-Glazed Eggplant from Eric Kim. I’ve made endless amounts of riffs throughout every season. However, this delicata squash version remains my favorite.

A few notes: I’m finishing with fresh scallions from the fried scallions in Kim’s original recipe. They are delightful, and I highly recommend trying them. This meal is excellent with eggs of all kinds (jammy being my favorite). And, if you need to stock up on gochujang, buy from Mother-in-Law’s because it’s delicious.

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Gochujang Delicata Squash with Rice + Tofu

2 servings

Gochujang Sauce

2 garlic cloves (8g)
1 teaspoon 10g rice vinegar
2 tablespoons 22g gochujang
1 tablespoon 14g soy sauce
2 teaspoons maple syrup
2 teaspoons sesame oil

Squash

½ medium delicata squash
1-2 tablespoons sunflower oil

For Serving

Rice
Tofu (if desired)
Scallions

To make the gochujang sauce: Use a microplane to grate the garlic into a small bowl. Add the rice vinegar and let rest for 5 minutes. Whisk in the remaining sauce ingredients and set aside.
To make the squash: Scrape the seeds from the squash and cut the squash half into ½” thick slices. Heat a large skillet over medium-high. Add the sunflower oil, followed by the squash, working in batches if necessary to avoid overcrowding.
Sear each side of the squash until charred. Reduce the heat to low (this is important so you don't burn the sauce), and if working in batches, add back in all the seared squash. Pour the gochujang sauce, cover with a lid, and braise for about 10 minutes until the squash is tender.
To serve: Add rice and tofu to two bowls and top with the squash. Finish with fresh scallions if desired.

Notes

Questions arose how I serve my tofu! For this particular version, I did serve it raw (which is one of my favorite ways to eat fresh homemade tofu). However, you could easily give it a good sear or make some crispy tofu instead.

5 from 1 vote

3 comments on “Gochujang Delicata Squash with Rice + Tofu”

Jozef says:

10.17.23 at 11:47 am

Recipe looks lovely.
However, are you serving the tofu uncooked?
I

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Jason Burntsmellman says:

11.10.23 at 4:56 pm

I recommend seasoning everything and maybe making something else entirely. One note, don’t burn your gochujang your family has already suffered enough. Microplaning garlic should have been enough to abandon ship (just mince it dummy). Also surprise hope you have lemon juice cause it wasn’t in the ingredient list.

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AJ says:

12.18.24 at 2:24 pm

What a lovely lunchtime or quick dinner recipe. I ended up riffing off of this since I’m lazy and no professional chef — added some red pepper I needed to use up in with the squash. Made the sauce according to recipe except I minced the garlic (and some ginger) added it to the pan with the sauce. Garnished with salt, pepper and cilantro. Can’t wait to make this with the family! Thanks for this.

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hi.

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often.

Virtual hugs, Erin (aka: e.l.l.a.)

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