Gochujang Roasted Butternut Squash with Farro and Arugula

This Gochujang Roasted Butternut Squash with Farro and Arugula, created by Marie Brennan from Hedonist in Moderation, is a bold, comforting bowl that balances heat, sweetness, and texture in every bite. The squash roasts until caramelized and tender, soaking up the deep, savory spice of gochujang for a flavor that feels both cozy and exciting.

Nutty farro forms the hearty base, adding a satisfying chew that pairs beautifully with the soft roasted squash. Its mild, hearty flavor allows the gochujang glaze to shine without overpowering the dish.

Fresh arugula is added at the very end so it stays crisp, bringing a peppery crunch that brightens every forkful. This contrast keeps the dish feeling light and lively alongside the warm, roasted components.

A final squeeze of lemon juice ties everything together, lifting the flavors with a clean, vibrant finish. The result is a plant forward meal that is filling, balanced, and layered with color, texture, and bold flavor.

Here are Step by Step Instructions to Make This Bright and Spicy Gochujang Roasted Butternut Squash with Farro and Arugula: