Crispy Gochujang Beef over Miso Butternut Squash Purée

Ingredients

• 1 butternut squash (medium-large; source gives weight range 2–2½ lb)
• 1 tbsp olive oil
• 4 cloves garlic (for roasting with the squash)
• 2 tbsp butter
• 2 tbsp white miso paste
• 2.5 tbsp heavy cream (2–3 tbsp; add as needed for blending)
• salt (to taste; for squash purée and roasting)
• black pepper (to taste; for squash purée and roasting)
• 1 lb ground beef
• 2 tbsp gochujang
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar (for the beef sauce)
• 1 tbsp honey (for the beef sauce)
• 3 cloves garlic (minced; for the beef sauce)
• 1 tbsp fresh ginger (freshly grated)
• 1 tsp sesame oil
• 1 bunch scallions (separate whites for pickling and reserve greens for topping)
• 0.25 cup rice vinegar (for quick-pickling scallion whites)
• 0.25 cup warm water (for quick-pickling scallion whites)
• 1 tsp sugar (for quick-pickling scallion whites)
• 0.5 tsp salt (for quick-pickling scallion whites)
• 0.333 cup roasted and salted pumpkin seeds (pepitas) (for topping)
• 2.5 tbsp hot honey (2–3 tbsp; for drizzling)
• chili crisp (for topping; amount not specified)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Peel the butternut squash, remove its seeds, and cut it into cubes.

2. 2

   Toss the squash cubes with the olive oil, four garlic cloves, and salt and pepper to taste. Spread them on a roasting pan and roast for 25–35 minutes, until tender and caramelized.

3. 3

   Separate the scallion whites from the greens. Thinly slice the whites and place them in a bowl or jar for pickling.

4. 4

   Add the rice vinegar, warm water, sugar, and salt to the scallion whites; combine and leave to pickle for at least 20 minutes.

5. 5

   Thinly slice the reserved scallion greens for topping.

6. 6

   Blend the roasted squash and garlic with the butter, white miso paste, and heavy cream until silky smooth. Add cream as needed, then season to taste.

7. 7

   Heat a large skillet over medium-high heat. Add the ground beef and press it into an even layer.

8. 8

   Cook the beef undisturbed for 4–5 minutes, until deeply browned. Flip it and cook for another 2–3 minutes.

9. 9

   Break the beef into crumbles and drain off excess grease.

10. 10

    Whisk together the gochujang, low-sodium soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil.

11. 11

    Pour the sauce over the beef and cook for another 2–4 minutes, until sticky and caramelized with crispy edges.

12. 12

    Spread a generous layer of squash purée onto each plate and pile the crispy beef on top.

13. 13

    Finish with the pickled scallion whites, sliced scallion greens, roasted salted pumpkin seeds, chili crisp, and a drizzle of hot honey. Serve.

Notes

The squash weight is given as 2–2½ lb; the ingredient quantity reflects the 2½ lb upper end. The source does not specify the amount of salt and pepper for roasting, chili crisp, or a precise serving yield. It also does not give a method for draining the squash or a purée blending duration.

Nutrition per serving

• main
• dinner
• fall
• gluten-containing
• contains soy
• contains sesame
• roasted
• skillet-cooked