Brothy Beans With Kimchi and Squash

Ingredients

• 1 acorn squash (about 1¼ lb.), halved, seeds removed, cut lengthwise into 1"-thick wedges
• 1 medium onion, thinly sliced
• 6 garlic cloves, thinly sliced
• 1 3" piece ginger, peeled, thinly sliced
• 2 cups chopped Napa cabbage kimchi with liquid
• 2 Tbsp. gochujang (Korean hot pepper paste)
• 6 cups chicken stock or low-sodium chicken broth
• Kosher salt
• 2 15.5-oz. cans butter or cannellini (white kidney) beans, rinsed
• 2 scallions, thinly sliced
• 4 large egg yolks*

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