Serves 5

It's all in the sauce, so good.

1 butternut squash, peeled and diced into 1" cubes

1 head of cauliflower, cut into florets

3 Tbsp Low Sodium Soy Sauce

2 Tbsp of Honey

3 tsp of Mirin or Dry Sherry.

1.5 tsp of Minced Garlic

4 tsp of sesame oil

2 Tbsp of Korean Hot Pepper Paste (leave it out if you wish)

Preheat oven to 400 and toss your cubed squash & cauliflower with 2 tsp of sesame oil & salt & pepper, just a few pinches of each. Place on a baking sheet. Bake 40-50 minutes or until tender.

Meanwhile, make your sauce:

Combine soy sauce, honey, mirin, garlic, 2 tsp of sesame oil,& Korean paste if using, mix well and set aside.

Heat a large skillet add roasted squash & cauliflower add sauce, stir to coat, cook a few minutes.

That's it and That's Delicious!!!
I had mine with Kimchee and 1/3 cup of basmati rice.