Gochujang and sesame roasted squash

Ingredients

• 2 tbsp sesame seeds
• 2 tbsp vegetable oil
• 1 tbsp gochujang
• 2 teaspoons soy sauce
• 1 medium butternut squash, peeled, seeded, sliced 1/4" thick
• Scallions, thinly sliced
• Flaky sea salt (such as Maldon)

Directions

Place racks in upper and lower thirds of oven; preheat to 425. Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl. Add squash 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, 25-30 minutes. Serve topped with scallions and salt.