Gochujang Roasted Butternut Squash with Farro and Arugula
Gochujang, or Korean red pepper paste, is one of the most common ways to season and flavor dishes on the Korean peninsula. Traditionally the peppers or gochu were dried and then made into a paste along with glutinous rice flour, fermented soybeans, salt and sugar. It is then fermented in large earthenware pots and left for several months. This allows the development of more savory flavors and helps mellow out the heat of the chilies.
In this fall dish I take one of the season's most prolific and hearty vegetables and meld it with the spicy sweet flavors of gochujang, the neutral nuttiness of the farro and the vegetal piquancy of the arugula. Roasting the squash with the gochujang deepens the flavors, thus allowing the arugula to really pop. The roasting develops and enriches the sweet, slightly fruity flavors to come through and further balance the heat.
INGREDIENTS
1 medium large butternut squash, medium dice
4 Tbsp olive oil, divided
2 Tbsp gochujang
2 tsp salt, divided
1 c farro
2 c arugula, firmly packed
1 medium lemon, juiced
DIRECTIONS
Preheat the oven to 400°F (200°C).
In a large bowl add squash, 3 Tbsp of olive oil, gochujang and 1 tsp of salt. Mix thoroughly and spread evenly on 1-2 parchment lined baking sheets. Transfer to the oven and cook for 35-40 minutes until tender and lightly browned. Flip squash and rotate the pan halfway through to ensure even cooking.
In a medium saucepan add farro, ½ tsp of salt and top with water by at least 2” Cover and bring to a boil over medium high heat. Once boiling, reduce to a simmer and continue to cook until the farro is tender, about 20-25 minutes. Drain and set aside to cool slightly.
In a large bowl mix squash, farro, arugula, lemon juice and the remaining ½ tsp salt. Taste and adjust seasonings. Serve immediately.
Serves 4-6
NOTES
You can find gochujang at Korean markets as well as well stocked grocery stores. My favorite kind is Mother In Law’s.
Feel free to substitute sweet potato or delicata squash for the butternut.
If you would like to make this dish less hearty simply reduce or omit the farro.
