In a large, heavy pot, stir the water, brown sugar, and cinnamon sticks together until the sugar dissolves. Add the butternut squash and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced and syrupy, and the squash is very tender, about 2 1/2 hours.
Place the reserved seeds in a colander and rinse to remove any pulp. Dry thoroughly on paper towels. Heat an 8-inch skillet over medium-high heat. Add the squash seeds and cook, stirring frequently, until lightly toasted. Set aside to cool completely before using.
Remove the cinnamon sticks from the squash and discard. Let the squash cool slightly and serve warm or at room temperature with the toasted seeds.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	678.02 Kcal (2839 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	55.48mg	2%
Potassium	618.53mg	13%
Total Carbs	175.31g	58%
Sugars	162.32g	649%
Dietary Fiber	2.27g	9%
Protein	1.13g	2%
Vitamin C	23.8mg	40%
Vitamin A	1.1mg	38%
Iron	2.8mg	15%
Calcium	215.1mg	22%

Amount Per 100 g
Calories	131.56 Kcal (551 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	10.76mg	2%
Potassium	120.02mg	13%
Total Carbs	34.02g	58%
Sugars	31.5g	649%
Dietary Fiber	0.44g	9%
Protein	0.22g	2%
Vitamin C	4.6mg	40%
Vitamin A	0.2mg	38%
Iron	0.5mg	15%
Calcium	41.7mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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