This roasted sheet-pan take on bibimbap drapes golden squash, Brussels sprouts and tofu in a gochujang-apple cider vinaigrette, then piles everything on top of nutty whole grains. Tossing the vegetables and tofu in the sauce, as opposed to spooning the sauce over bowls, ensures every nook soaks up the spicy tang. Thin slices of apple and shallot are in there too, for bites of crisp freshness. And while the recipe calls for pre-cubed butternut squash for ease, you can use any winter squash you have. Just cut it into 1/2-inch wedges or 1-inch cubes, and feel free to leave the peel on for another layer of texture.

News Source : https://www.oregonlive.com/nytcooking/2026/02/771966116-gochujang-tofu-and-veggie-bowls.html