Gochujang and maple roasted pumpkin wedges are a fun take on Fall flavors with an unctuous Korean kick! Sweet, spicy, salty and savory... this unique side dish is addicting!
This roasted pumpkin wedge recipe is marinated and glazed in a sweet and sticky maple Gochujang sauce that we just can't get enough of. It's a fun way to spice up Thanksgiving and other Autumn and Winter meals. Just don't eat it all off the pan before dinner!
If you're here for the gochujang - be sure to try our Korean-Style Braised Beef Short Ribs!
This roasted and caramelized pumpkin recipe uses just a few ingredients but packs a ton of big flavor! Here's what you'll need:
What is Gochujang?
Gochujang is a fermented red chili paste condiment that is used widely throughout Korean cuisine. This full-flavor chili paste is full of rich umami flavors, a touch of sweetness and varying levels of spiciness. Gochujang is made from chili powder, fermented soy beans, glutinous rice, salt and enzymes.
The flavor is a mix of spiciness with a hint of natural sweetness and a big pop of umami - almost like the umami found in miso. It's phenomenal in tons of traditional Korean dishes and pairs amazingly with the natural sweetness of maple and pumpkin in this unique fusion dish.
You can find gochujang in the Asian aisle of most grocery stores - look for the red tub! Otherwise, gochujang is widely available online and in Asian specialty grocers.
How To Make This Recipe
This Korean inspired roasted pumpkin recipe couldn't be any easier to make. Here's how it's done:
1. Start by peeling, seeding and slicing your pumpkin into 1 inch wedges. Meanwhile, preheat the oven to 425° Fahrenheit.
2. Combine pure maple syrup, gochujang, salt, garlic powder and a tiny pinch of ground clove. Whisk to combine. Slowly stream in melted butter while whisking. Toss the pumpkin wedges in the sauce, coating completely.
3. Arrange the pumpkin wedges on a parchment lined baking sheet. (Be sure to save all of the extra sauce, we'll need that later!) Bake the pumpkin wedges for ten minutes then, flip over. Continue baking for an additional ten minutes.
4. Take the pumpkin wedges out of the oven and flip them upright, so the curvature creates little cups. Use a pastry brush to glaze each piece of pumpkin with the remaining maple gochujang glaze.
5. Continue baking for 5 minutes, until sticky. Then, turn on the broiler and broil the sliced pumpkin (watching closely to avoid burning) for 1 - 2 minutes or until crispy and caramelized. Sprinkle the maple gochujang pumpkin with roasted sesame seeds and serve hot!
Frequently Asked Questions
We made this recipe with a small sugar pumpkin. These pumpkins are widely available in grocery stores throughout the United States during Fall and Winter.
You can also make this recipe with kabocha squash (which is more authentic to Korean cuisine) or butternut squash.
Make sure to avoid overcrowding the pan to prevent steaming the pumpkin. Also, allow the oven to preheat completely, roasting at a temperature of 425° Fahrenheit.
Yes! To make a vegan version of this recipe, simply substitute vegan butter or cooking oil for the butter.
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Korean Style Roasted Pumpkin Wedges with Maple Syrup
- 1 medium sugar pumpkin peeled, seeded and sliced in 1 inch wedges
- ¼ Cup pure maple syrup
- 2 Tablespoons gochujang
- 2 Tablespoons butter melted
- 1 teaspoon fine kosher salt*
- ¼ teaspoon garlic powder
- 1 tiny pinch ground clove less than 1/16 of a teaspoon
- 1 Tablespoon toasted sesame seeds garnish
- Arrange a rack in the center third of the oven. Preheat to 425° Fahrenheit (220° celcius). Meanwhile, peel, seed and slice the pumpkin. Prepare a sheet tray with parchment paper.
- In a medium mixing bowl, combine maple syrup, gochujang, butter, salt, garlic powder and clove. Whisk to combine. Toss sliced pumpkin in glaze and arrange, cut side down, on the prepared baking sheet. Reserve the extra glaze. Bake for 10 minutes.
- Flip pumpkin wedges over and bake for 10 additional minutes. Flip pumpkin wedges up, so they form a cup shape. Use a pastry brush to glaze each slice of pumpkin with remaining glaze. Continue baking for 5 minutes or until pumpkin is easily pierced with a fork.
- Turn on broiler and broil, watching closely to avoid burning, for 1 - 2 minutes or until caramelized. Sprinkle with sesame seeds and serve hot. Enjoy!
*Unless otherwise noted, foodworthfeed recipes are developed using Diamond Crystal brand kosher salt. If using iodized or table salt, reduce quantities by about half.