1 – 2 medium winter squash
2 tablespoons sesame seeds
2 tablespoons vegetable oil
1 tablespoon gochujang (Korean hot pepper paste)
2 teaspoons soy sauce
Scallions, thinly sliced
Flaky sea salt (such as Maldon)
Place racks in upper and lower thirds of oven; preheat to 425°.
Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl.
Prepare butternut, acorn, or delicata squash by peeling, removing seeds, and slicing 1/4″ thick. Add to sauce mixture and toss to coat. Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 15–25 minutes. Serve topped with scallions and salt.
2018, from Bon Apetit