Brothy Beans With Kimchi and Squash

Name: 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-inch) 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 (see note)