Agneletti Stuffed with Pumpkin and Hazelnuts

• ⅔ cup cooked buttercup squash
• 1 cup cooked pumpkin meat
• Salt

Mix both squash meats, add salt and pepper, and cook until the puree turns brown and caramelizes on the bottom of the pan. Stir occasionally to prevent burning. Cool completely. Add the marc or brandy.

When cooked, add the goat cheese, well mashed, and the hazelnuts. Stuff the agneletti with the mixture. Cook them in a bath of boiling salted wa