My dad brought home a couple of butternut squash and asked me to cook them on Father’s Day. Naturally, I couldn’t refuse. This is a simple, Korean-inspired and vegetarian recipe. Can’t find butternut squash? You can use a small regular as well. Ssamjang paste is a Korean chili miso paste that’s easy to find in Korean and Asian grocery stores.
Ingredients (serves 4)
2 peeled butternut squash, cut into 2 pieces (one is the round bottom part, one is the long slender part)
8 shitake mushrooms, cut into quarters (stems removed)
2 tbsps onions, minced
2 cloves garlic, minced
3 tbsps Ssamjang paste
4 tablespoons olive oil
4 stalks of green onion chopped finely
salt and pepper to taste
- Slice the the long slender portions of the squash into small cubes.
- Slice the round portion of the squash in half and remove the seeds to form 4 “cups.”
- Season both the squash cubes and the cups with salt, pepper and olive oil. Roast in a 200 degree C oven. Cook the cubes for 15 minutes and the cups for 30.
- In a sauce pan, cook the mushrooms and squash cubes in the remaining oil. Add in onions and garlic and saute for 3 minutes.
- Add in the ssamjang and mix well, about 2 minutes.
- Stuff each squash cup with the mushroom and squash cube mixture.
- Garnish with green onion.