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Gochujang Fried Fall Squash
Total Time

45 minutes

45 min

Prep Time

20 minutes

20 min

Cook Time

25 minutes

25 min

Gochujang Fried Fall Squash


for 8 servings

  • 2 lb kobacha and delicata squash (910 g)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon grated fresh ginger
  • ⅓ cup potato starch (40 g), plus more as needed
  • ⅓ cup panko breadcrumbs (20 g)
  • canola oil, for frying


  • 3 tablespoons unsalted butter
  • 2 tablespoons minced garlic
  • ¼ cup gochujang (25 g)
  • 2 tablespoons ketchup
  • ¼ cup honey (250 g)
  • 2 tablespoons brown sugar
  • 4 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil

For Garnish

  • sliced scallion, thinly
  • sesame seed

Nutrition Info

  • Calories 224
  • Fat 8g
  • Carbs 36g
  • Fiber 8g
  • Sugar 19g
  • Protein 2g

Estimated values based on one serving size.


  1. Prep the squash: Cut the kabocha squash in half through the stem and scoop out the seeds. Cut each half in half, then cut into ½-inch-thick slices. Transfer to a large bowl.
  2. Cut the ends off the delicata squash, then slice in half lengthwise. Scoop out the seeds, then cut into ½-inch-thick slices. Add to the bowl with the kabocha squash. Season with the salt, white pepper, sesame oil, and ginger and toss to coat.
  3. Make the sauce: Melt the butter in a small pot over medium heat. Add the garlic and let sizzle for a minute, until fragrant. Add the gochujang, ketchup, honey, brown sugar, rice vinegar, soy sauce, and sesame oil and whisk to combine. Bring to a simmer and cook for 2–3 minutes, then remove the pot from the heat.
  4. In a medium bowl, stir together the potato starch and the panko. Sprinkle over the squash and toss to coat evenly (if the squash pieces do not have an even light white coating, add more potato starch and toss again). Press the panko onto the squash to adhere.
  5. Heat a few inches of canola oil in a wok over medium-high heat until the temperature reaches 350°F (180°C). Place a wire rack over a sheet tray.
  6. Working in batches to avoid overcrowding the pan, use tongs to carefully lower the squash pieces into the hot oil. Fry for 4–6 minutes, until dark golden brown. Transfer to the wire rack.
  7. While the squash is still hot, toss in a large bowl with the sauce until well coated.
  8. Garnished with sliced scallions and sesame seeds, then serve.
  9. Enjoy!
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