List of Ingredients
- 1 of squash, such as butternut
- 2 OZ. of pumpkin seeds, shelled
- 1 of shallot
- Sugar
- Vegetable broth
- Pepper
- Salt
- Extravirgin olive oil
Method
Cut the squash into three parts. Use a spoon to scoop out the round part. Coat the inside with a bit of oil and sprinkle it with salt and pepper. Place it on a baking sheet along with the cap (which can be used as a cover when serving, if you like) and bake at 400°F for 40 minutes.
Peel the neck of the squash and cut the flesh into cubes. Slice the shallot and sauté it in a pan with a drizzle of oil; add the cubed squash, 2 ladlefuls of broth, and cook over low heat for about 20 minutes, adding in more broth as it dries out. Cook 2 tablespoons of sugar in a small pan with 2 tablespoons of water and a pinch of salt.
When the sugar has dissolved, add in the pumpkin seeds and stir until the sugar coats all the seeds. Remove from the heat and let cool. Remove the squash from the oven and fill it with the cooked squash cubes and top it with the candied seeds.