INGREDIENTS
- 1 butternut squash sliced
- 2 tablespoons honey
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 4 cloves of garlic
- Green Onion
- Roasted Soybeans
DIRECTIONS
- Preheat oven to 400°
- Peel and seed the butternut squash
- Slice squash in 1/4 inch slices
- Mince garlic
- Combine honey, gochujang, soy sauce, sesame oil and garlic
- Toss butternut squash in honey soy sauce
- Arrange squash in an even layer on a parchment lined baking sheet
- Roast for 20 minutes, then flip squash and return to the oven for another 10 or until tender
- Garnish with green onion and roasted soybeans and serve
