Serves: 4 - 6
Cut acorn squash into wedges about 1 inch thick, and leave the peel on Combine squash, onion, garlic, ginger, kimchi, gochujang, stock, and water in a large pot and bring to boil on medium-high
- Reduce heat to low and simmer until squash is almost done about 20 - 30 minutes
- Add beans, and salt if needed, and continue to simmer for another 10 minutes.
- Ladle into bowls and garnish with green onion. Serve with butter croissants, toasted bread, or pasta