Picked these korean squash up at the asian market this weekend, and made a quick salad for my trial korean food party.
Quarter and slice squash into 1/4 inch thick pieces. Pour 2 cups water, 2 Tbs toasted sesame oil, 1 tbs finely minced garlic (or more to taste), 1 tbs sugar, 1/2 tbs salt, 1/2 tbs korean chili powder and 1 tbs soy sauce. Place 4 cups of squash into the the liquid mixture and bring to boil on medium high heat. Reduce heat and simmer for another 1-2 mins. Transfer to a dish, and garnish with toasted sesame seeds before serving.