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To Make the Squash Kibbeh:
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Cut the squash in half lengthwise, scrape out the seeds, and bake it, flesh-side down, on a lightly oiled heavy baking sheet for 30 to 40 minutes, until tender.
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When the squash is cool, remove the flesh from the skin with a large spoon, and puree it in a food processor fitted with a metal blade, until smooth and creamy.
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Season with salt and pepper.
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Reserve 2 cups of the puree for the recipe.
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To make brown butter, bring the butter to a boil in a heavy saucepan over medium heat, and then reduce the heat to medium-low.
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Simmer the butter for about 10 minutes, until it turns brown and smells like hazelnuts.
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The butter has just clarified-the solids have sunk to tbe bottom and tbe water has evaporated-and it can burn quickly (turning from brown to black), so you must watch it carefully after 6 minutes of simmering, As soon as you smell a toasted nut aroma, check the butter.
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Strain the clarified butter immediately through a fine sieve into a small bowl.
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Allow the butter to cool.
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In a large saucepan or soup pan over medium high heat, cook the onion and pepper in olive oil for 8 to 10 minutes, or until the onions are translucent and the peppers are soft.
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Stir in the paprika and 1 teaspoon of the five-spice and stir to coat the onion mixture.
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Stir in 2 cups of the squash puree and cook for about 5 minutes, until the squash is hot.
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Reduce the heat to low and stir in the bulgur.
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Turn off the heat, cover, and let sit for 15 minutes.
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The mixture should be soft, like dough.
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Season with salt and pepper, and stir in the brown butter.
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To Make the Spiced Feta Filling:
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Place the crumbled feta in a mixing bowl and stir in 1/2 teaspoon five-spice, the sumac.
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aleppo chilies, and parsley.
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Stir for a few minutes to make the mixture as creamy as possible, although chunks of feta will remain.
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Season with salt and pepper (the feta may be salty enough, depending on the brand).
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To combine:
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Preheat the oven to 375F.
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Line up 8 jumbo espresso cups or any 1/2-cup ramekins.
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Fill each cup with 1/2 cup of kibbeh mixture.
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Then, using your forefinger, make a hole in the center of each cup so that you almost touch the bottom.
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The hole should be big enough to fit a few teaspoons of feta in the center.
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Some kibbeh will rise up over the cup, which is good, since you will use it to fold over the filling
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Using a teaspoon, fill each hole with 2 generous teaspoon of the feta mixture.
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Seal the tops with the overlapping kibbeh.
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A few little holes may remain, but try to encapsulate the cheese filling as best you can.
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Place the cups on a heavy baking sheet and bake for about 14 minutes, until they are hot.
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Turn the kibbeh out of the cups and onto plates and serve with any leftover feta filling on the side.
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When you split the kibbeh open with a fork the center should be warm, soft, and creamy.
