Step 1

Preheat the oven to 375°F.

Step 2

Cut the stems and ends off of the squash. Peel the squash and slice down the center. Remove the seeds.

Step 3

Lay the squash cut side down, and put two wooden skewers along the side of the squash. Use a sharp chef's knife to cut horizontally down the squash to create an accordion cut, be sure not to slice through to the bottom of the squash, you want it to hold together!

Step 4

***Note, this is also a time-intensive process, so if you are in a rush, you can skip it and cut the squash into 1" chunks to glaze.

Step 5

In a small bowl, grate in the two garlic cloves and knob of ginger. Add the gochujang paste, rice wine vinegar, tamari and honey. Whisk together until a thick glaze forms.

Step 6

Taste and season to your preference. If it is too spicy, add a splash more tamari and honey, if it is too sweet, add a splash of rice vinegar. You want it to be thick enough to brush onto the squash, but still mixable.

Step 7

Place the squash cut side down on a parchment lined baking sheet. Brush with a thin layer of the glaze. Roast in the oven for 20-25 minutes or until the squash is cooked through.

Step 8

Take the squash out of the oven and switch the oven setting to "broil." Cover the squash with a liberal layer of the glaze. The squash accordions should have pulled apart a bit, so get the glaze in the crevices.

Step 9

Sprinkle with thyme and fresh cracked black pepper. Broil for 2 minutes on high.

Step 10

Remove from the oven and serve warm!