- 2 cups of acorn squash balls (use a melon baller or parisienne scoop)
- 2 ounces of extra virgin olive oil
- ½ cup of chopped onion
- 2 cloves of minced garlic
- ½ cup of good white wine
- 2-3 cups of rich chicken broth
- 1 tablespoon of minced rosemary
- ½ cup of freshly grated parmesan cheese
- ½ cup of toasted sunflower seeds
- salt and pepper
- Heat a thick bottomed pot large enough to accommodate almost all of the squash in a single layer.
- Heat the pot until it is very hot than in quick succession add the oil and squash.
- Stir the squash quickly as it caramelizes and the outside of the balls begin to darken.
- When they are well toasted, reduce heat to medium and add the onions. Stir for a few minutes as the onion also caramelizes a bit.
- Add the garlic and stir until it is fully aromatized, a minute more.
- Add the white wine and stir as it reduces coating the squash. Reduce heat to low.
- Add half of the chicken broth and rosemary and continue stirring as the squash cooks. If needed add more of the chicken broth until the squash is just cooked.
- Adjust the heat as needed trying to evaporate the liquid and glaze and cook the squash simultaneously.
- When the squash is tender (not mushy), add the cheese, sunflower seeds and season to taste with the salt and pepper.
- Serve immediately or hold for five minutes before serving.