Roasted Maple Gochujang Delicata Squash

1: Preheat oven to 425°F and line a baking sheet with parchment paper.

2: In a large bowl, combine olive oil, gochujang, maple syrup, and a pinch of salt and mix well.

3: Slice the delicata squash lengthwise and scoop out the seeds.

4: Cut the squash into 1/2-inch thick slices and add to the bowl with the sauce.

5: Mix until the squash is evenly coated, then lift the slices out of the bowl, allowing extra sauce to remain.

6: Place the slices on the baking sheet in a single layer.

7: Roast for 15 minutes, then flip the squash over and roast for another 15 minutes until caramelized and fork-tender.

8: Transfer the roasted squash to the bowl with the extra sauce and toss to coat.

9: Sprinkle with chopped parsley before serving.