How To Make: Roasted Butternut Squash With Gochujang-Miso Glaze On A Creamy Feta-Chickpea Dip😋

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in fat and calories while providing a similar texture.

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha offers a similar heat level with fewer ingredients.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup retains sweetness while being a vegan option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective and has a neutral flavor.

Wash the organic butternut squash and keep the skin on.

Slice the butternut squash into bite-sized pieces.

Place the squash on a baking tray and season with salt, black pepper, and olive oil.

Add garlic granules to the squash and mix well.

Roast the squash in the oven at 220°C for 20 minutes.

While the squash is roasting, prepare the sauce by combining 2 tablespoons of tamari soy sauce, 1 tablespoon of sesame seed oil, 2 teaspoons of maple syrup, 3 cloves of garlic, 1 teaspoon of miso paste, and 2 heaping teaspoons of gochujang in a bowl.

Mix the sauce ingredients until well combined and set aside.

Drain a can of chickpeas and place them in a blender.

Add 3 cloves of garlic to the blender and blend until smooth, adding chickpea water as needed for consistency.

Add half a pack of feta cheese, 2 tablespoons of tahini, lemon juice, onion granules, black pepper, and a pinch of salt to the blender and blend again until smooth.

After 20 minutes, flip the butternut squash to ensure even cooking.

Pour the gochujang-miso sauce over the butternut squash and return it to the oven, increasing the temperature to 225°C.

Cook the squash for an additional 8 minutes, flipping and basting halfway through.

Once cooked, plate the dip and top with reserved feta cheese, roasted chickpeas, sweet drop peppers, fresh coriander or parsley, and lemon zest.

Drizzle olive oil over the plated dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens