Bring a large stockpot of water to a boil. Add the whole squash and cook, partially covered, until tender and a knife pierces the flesh very easily, about 45 minutes. Drain, let cool slightly, then remove and discard the stem and peel. Reserve the seeds, removing and discarding the strings.

Transfer the butternut squash flesh to a large serving dish and mash with a fork into an even layer. Drizzle 3 Tbs. of the chile glaze and 2 Tbs. of the olive oil over the squash and season with salt and pepper. 

In a large fry pan over medium-low heat, heat 3 Tbs. of the reserved squash seeds until dry. Add 1 Tbs. of the olive oil and a pinch of salt and toast, tossing occasionally. When the seeds begin to pop, partially cover the pan. Continue toasting until golden brown, about 3 minutes, then transfer to a plate.

In the same fry pan, heat the remaining 2 Tbs. olive oil over medium heat, then add the panko crumbs and the remaining 1 Tbs. chile glaze and stir until well coated. Stir in the thyme and 1/4 tsp. salt. Toast, tossing occasionally, until golden brown and fragrant, about 5 minutes. Remove from the heat and stir in the Parmesan and toasted squash seeds. Spread the crumb mixture over the squash in an even layer and serve immediately.  Serves 8.

Adapted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten.
Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc.