Korean-style baked pumpkin

Ingredients:

• 1 large butternut squash (about 1.3 kg)
• 1/4 cup olive oil
• 1 tbsp gochujang (Korean chili paste)

Preparation:

1. Preheat oven to 220°C.
2. Trim both ends of the pumpkin. Peel it. Cut the pumpkin in half lengthwise, then scoop out the seeds with a large spoon. Cut the pumpkin into cubes approximately 2.5 cm in size.
3. In a medium bowl, combine the olive oil, gochujang, and 1 teaspoon of salt. Add the squash and toss to coat evenly. Arrange the squash in a single layer on a rimmed baking sheet. Bake until lightly browned and tender, about 40 minutes, stirring once with a metal spatula.