Main Dishesdeliciouslyella
Sticky Gochujang Squash Bowls
Sticky gochujang squash, gingery greens and a peanut sauce you’ll want to drizzle on everything. It’s big flavour for minimal effort, and perfect served with cosy jasmine rice. Plus, it’s packed with veg and a great source of plant-based fibre.
👥 2 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Add the squash to a large baking tray with 1 tablespoon of the sesame oil and a pinch of salt. Roast for ⏱️ 30 minutes, until tender and golden.
sesame oil2 tablespoons
2
Meanwhile, add the sauce ingredients to a high-speed food processor with the coriander stalks. Blitz until smooth, then set aside.
coriander0.5 oz
3
Remove the tray from the oven and pour over two-thirds of the sauce. Toss well until evenly coated, then return to the oven for 10–⏱️ 15 minutes, until bubbling and sticky.
4
Meanwhile, warm 1 tablespoon of sesame oil in a large wok or frying pan over medium–high heat. Add the ginger and cook for 1–⏱️ 2 minutes, until fragrant. Add the tenderstem broccoli and cook for 3–⏱️ 4 minutes until just tender, then add the choy sum and cook for 1–⏱️ 2 minutes, until wilted.
sesame oil2 tablespoonsginger1 oz
5
Divide the squash between bowls with the gingery greens. Drizzle over the remaining sauce, then top with the coriander leaves and toasted sesame seeds. Serve with jasmine rice.
coriander0.5 ozsesame seeds2 tablespoons
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