Delicata Squash in Gochujang Sauce

Delicata Squash in Gochujang Sauce

Delicata squash in Gochujang Sauce recipe

I needed a new recipe for all the delicata squash we’ve got, and a friend suggested I try battering it up, frying it, and putting this sauce on it. Instead of using the panko her recipe did, I opted for the light, grain-free batter we like so much on my bang bang shrimp. It worked out great!

This sauce is particularly delicious. Look for gochujang with natural ingredients. In the photo below you can see what was on the shelf at my local store; I bought the Mother-in-law’s on the left because it had natural ingredients, and the one on the right did not.

The sauce makes enough for two delicata squash.  I only cooked one squash at a time, which is the perfect amount as a side dish for the two of us. Then I make it twice to use up the sauce.

This recipe is a bit fiddly but worth the extra effort.

Delicata Squash with Gochujang Sauce Recipe

1 delicata squash
1 egg
1/3 cup coconut flour
1/4 cup arrowroot
4 Tablespoons avocado oil
sesame seeds for garnish (optional)

Gochujang Sauce

3 Tablespoons of unsalted butter
2 Tablespoons minced garlic
1/4 cup gochujang
2 Tablespoons ketchup
1/4 cup honey
2 Tablespoons brown sugar
4 teaspoons rice vinegar
1 Tablespoon soy sauce or coconut aminos
1/2 teaspoon sesame oil

To prep the squash, cut it lengthwise, remove the seeds, and remove the skin with a vegetable peeler. Cut each half into 1/2″ smiles.

To make the sauce, melt the butter in a small pot over medium heat. Add the garlic and let sizzle for a minute. Add the gochujang, ketchup, honey, brown sugar, rice vinegar, and sesame oil. Stir to combine. Bring to a simmer and cook for 2-3 minutes then remove the pot from the heat.

To batter the squash, coat each slice in the egg, and then dredge it in the coconut flour mixed with the arrowroot, coating all sides. Set on an extra plate. Continue for all pieces of squash.

Heat the avocado oil over medium heat in a large pan, and fry the squash in a single layer. Cook three minutes each side, until brown. Once fully crisp, remove to a bowl and toss with 1/2 the sauce, careful not to disturb the coating.

Serve immediately, garnished with sesame seeds, if desired.


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  1. […] Delicata Squash in Gochujang Sauce (click here for recipe) […]

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