Briefly sauté the squash in the butter. Set aside 3 tbsp of stock, pour the rest in with the squash, bring to the boil. Cover the squash and simmer until soft, season, puree and leave to cool. Mix the two types of flour and salt in a bowl. Combine the eggs, squash puree and reserved stock, pour into the flour all at once, mix with a risotto spoon and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.
Gradually press the dough through a Knöpfli sieve into simmering salted water. Cook the Knöpfli until they float to the surface. Remove with a slotted spoon and keep warm.
To serve (with the meat)
Heat the meat according to the packet instructions. Plate up with the Knöpfli, sprinkle with the pumpkin seeds.