1 ½ 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 ⅜ 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.
- If you don’t have ponzu at home, use 2 tsp low-sodium soy sauce and ½ Tbsp fresh lemon juice, and ½ Tbsp fresh orange juice. This is not a perfect substitute but will provide some of that citrus flavor and umami.