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Heat oven to 400°F. Peel and cube the squash (½-inch). Toss with oil, ½ tsp kosher salt, and pepper. Roast on a parchment-lined sheet pan until browned, 25–30 minutes.
While it roasts, blanch the broccoli: set up an ice bath, cook broccoli 30–40 seconds in boiling salted water, then transfer immediately to ice bath. Drain broccoli florets well, towel dry.
Stir together chili crisp and sesame oil. After the squash cools slightly, brush it with the mixture.
Combine squash, broccoli, edamame, and scallions. Add dressing and toss.
Top with flaked salmon, avocado, and sesame seeds.
For the dressing: Whisk honey, gochujang, and vinegar until smooth. Whisk in tahini. Add water a tablespoon at a time until it reaches a thick-milkshake texture.