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Preheat oven to 425°F.
Peel and cube squash, toss with olive oil, garlic cloves, salt & pepper.
Roast 25–35 minutes until tender and caramelized.
Separate scallion whites from greens.
Thinly slice whites and combine with rice vinegar, warm water, sugar & salt.
Let pickle for at least 20 minutes.
Thinly slice greens for topping.
Blend roasted squash and garlic with butter, miso paste, and heavy cream until silky smooth.
Add cream as needed and season to taste.
Heat a large skillet over medium-high heat.
Add beef, pressing into an even layer.
Cook undisturbed 4–5 minutes until deeply browned.
Flip, cook another 2–3 minutes, then break into crumbles.
Drain excess grease.
Whisk together gochujang, soy sauce, rice vinegar, honey, garlic, ginger & sesame oil.
Pour over beef and cook another 2–4 minutes until sticky, caramelized, and crispy around the edges.
Spread a generous layer of squash purée onto plates, pile crispy gochujang beef on top, and finish with pickled scallion whites, fresh scallion greens, roasted salted pumpkin seeds, chili crisp, and a drizzle of hot honey!