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Heat oven to 350°F.
Combine gochujang, Spicy Seasoned Salt, oyster sauce, Soy Sauce, mirin, honey, sugar, and garlic in a bowl or food processor and blend until smooth. Stream in olive oil. Transfer to a large bowl with squash and toss to combine.
Add in a single layer onto a cookie sheet covered with parchment paper and roast for 30 minutes until fully cooked and beginning to darken.
Meanwhile, make the candied cashews (or substitute with any store-bought candied nuts). Add the butter to a small pan and melt. Add the sugar, cashews, and salt. Stir the mixture frequently until the sugar caramelizes over the cashews. Once it has all melted over the nuts, they are done. Pour them out onto a piece of parchment paper and let cool.
Mix creme fraiche and Momofuku Chili Crunch vigorously until thoroughly combined—or use a food processor.
To assemble, spoon creme fraiche onto a large serving platter and pile roasted squash on top. Drizzle with additional Chili Crunch and topped with candied cashews.