Braised Korean Kabocha Squash

"so I know pumpkin is going to be everywhere soon but I would like to divert the attention to a more underrated gourd: KABOCHA SQUASH. frequently used in Korean and Japanese cuisine, it's green-skinned and similar to pumpkin/acorn squash but nuttier, starchier and more fine-textured, with a chestnut-like sweetness. I like to first roast the squash to caramelize its natural sugars, then chop it up and braise in a tangy, gochugaru-spiked soy glaze until the pieces are tender and infused with flavor and just divine over rice. you can peel the skin but since it’s full of nutrients and lends a wonderful nutty flavor I usually just leave it on."