Korean-style roasted butternut squash and spinach salad

Name: Roasted butternut squash and spinach salad
Yield: Serves 6
Ingredients: 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; Lime wedges (optional)

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.

By Caroline Barty

1 November 2021

Image may contain Plant Food Produce and Vegetable

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.

Recipe notes