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1
Preheat the oven to 350u00b0F.
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2
Slice the Delicata and Acorn squash into 1/2-inch-thick quarter rounds.
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3
Cut the butternut squash into 1/2-inch pieces.
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4
Toss the squash with the olive oil, salt and pepper and roast for 15 minutes or until just soft.
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5
Let cool to room temperature.
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6
Set the broiler to high.
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7
Place a large saute pan over medium heat and melt the butter with the honey and brandy.
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8
Add the squash, mix well, and cook until the honey begins to thicken.
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9
Place the pan under the broiler until squash begin to caramelize, about 5 to 8 minutes.
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10
Remove the squash, place it on a serving platter and sprinkle with the grated cheese, marjoram, pumpkin seeds, and sea salt.
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11
Preheat the oven to 350u00b0F.
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12
Combine the sugar and 1/2 cup water in a small saucepan over medium heat.
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13
Stir until the sugar is dissolved and the water begins to boil.
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14
Reduce to a simmer and using a fine-mesh strainer dip the pumpkin seeds into the simple syrup for 1 minute.
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15
Remove the pumpkin seeds and place them on a baking sheet.
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16
Bake the pumpkin seeds for about 5 minutes or until they have browned.
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17
Remove the pumpkin seeds, sprinkle with salt, and cool completely.
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18
They will keep in a sealed container for up to 3 weeks.
