Zesty butternut squash spread

Skip the avocado toast and try this instead.

“This healthy DIY condiment is fantastic on a slice of whole wheat multigrain bread topped with a four-minute egg,” says Lauren Gerrie, co-owner of bigLITTLE Get Together, a New York-based culinary company. The fermented chilli paste, gochuchang, adds terrific heat as well as a dose of gut-friendly probiotics.

Yields 2 cups

Also in this series: Miso-Mirin Kabocha Squash and Sweet-Spicy Roasted Delicata Squash

Photography by Robert Bredvad


1 lime, zested and juiced
1 lemon, zested and juiced
⅛ cup coconut sugar
3 tablespoons gochujang paste
2 tablespoons salt
4 cups butternut squash, cubed


In a small bowl, whisk together all ingredients except the squash until fully combined.
Coat the squash with the mixture and place in an airtight plastic bag or container in the fridge and allow to rest overnight.
Preheat the oven to 400 degrees and line a sheet tray with aluminum foil. Shake the squash well, then pour the mixture onto the tray and bake for 30 minutes or until tender.
Remove from the oven and allow to cool slightly, about 15 minutes. Puree in a food processor until smooth and jam-like. Store in an airtight container in the fridge.


Spread over sourdough or whole wheat multigrain toast, or enjoy with crudités.