This would work with any other winter squash—acorn and delicata don't even have to be peeled.
2 Tbsp. sesame seeds
2 Tbsp. Extra Virgin Olive Oil (may substitute a flavored oil or even Toasted Sesame Oil)
1 Tbsp. Gochujang White Balsamic
2 tsp. soy sauce
1 medium butternut (or any winter) squash, peeled, seeded, sliced ¼” thick
Scallions, thinly sliced
Flaky sea salt
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.