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Kimchi-Style Butternut Squash and Shiitake

This Little Goat went to Korea
This Little Goat went to Korea




20 minutes

active time

10 minutes


8 oz. shiitake mushrooms, cleaned and stems removed

1/4 cup + 1 Tbsp This Little Goat went to Korea, divided

Canola oil

Kosher salt

1 medium butternut squash, peeled and seeded

1/4 cup fresh mint, chiffonade, plus more for garnish

1/4 cup sesame seeds, toasted


Preheat oven to 350 degrees.

Toss mushrooms with 1 Tbsp Korea sauce, a drizzle of canola oil and ½ tsp kosher salt. Spread in a single layer on a parchment-lined baking sheet and roast until beginning to brown, about 10 minutes. Remove from oven and let cool slightly. Slice into 1/4-inch thick slices.

Meanwhile, using a mandoline or vegetable peeler, shave squash into long, thin ribbons (about 1/16-inch thick).  Place in a large mixing bowl along with the mushrooms and mint. Toss with remaining ¼ cup Korea sauce until coated. Garnish with sesame seeds and additional fresh mint.

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