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Korean-style roasted butternut squash and spinach salad

Korean-style roasted butternut squash and spinach salad. Gochujang is a chilli paste that comes from Korea. Widely available online, it is an invaluable ingredient for instantly pepping up food.
Sharyn Cairns

Gochujang is a chilli paste that comes from Korea. Widely available online, it is an invaluable ingredient for instantly pepping up food. You can stir it into soups, stir-fries and casseroles to give them a deep chilli hit.

To drink:

You can choose to drink dry Riesling or Sauvignon Blanc, as with the hot and sour soup and the wontons, but Gewürztraminer or off-dry Riesling are better with the combination of sweet squash and gochujang heat: Paul Cluver Gewürztraminer 2014 from South Africa, £11.90, Tanners (01743-234455); £11.99, Waitrose.

Photographs: Sharyn Cairns. Food preparation & styling: Bianca Nice. Wine recommendations: Joanna Simon. Table styling: Alexander Breeze.

Ingredients

Serves 6

Click here for more spinach recipes and butternut squash recipes

2tbsp gochujang
2tbsp vegetable oil
1tbsp fish sauce (replace with soy sauce if veggie/vegan)
2 butternut squash, about 2kg, peeled, halved and seeded
300g baby spinach leaves
Juice of 1 lime
50g roasted, salted peanuts, chopped

To serve:

Lime wedges (optional)

  1. Method

    Step 1

    Heat the oven to 200˚C/fan oven 180˚C/mark 6. In a large bowl, mix together the gochujang, oil and fish sauce. Cut the squash into 2cm cubes. Tip into the bowl and toss to coat the pieces in the spice paste.

    Step 2

    Divide the squash evenly between 2 roasting tins. If you cram it all together, the squash will steam and become soggy.

    Step 3

    Roast in the oven for 20-25 minutes, then turn the squash and roast for a further 20-25 minutes, until soft and browned around the edges.

    Step 4

    Divide the spinach leaves between the roasting tins and roast for 5 minutes. Tip the contents of the roasting tins into a large serving bowl and pour over the lime juice. Scatter over the peanuts just before serving.