In a saucepan boil salted water.
Meanwhile, peel the squash, remove the seeds and filaments with a spoon and cut into 6 pieces.
Cook for at least 25 minutes, to check the cooking, pass a knife in the flesh, it must enter without resistance.

Drain the squash and pour into a bowl.
Add ricotta, cumin, nutmeg, salt and pepper.

Using a hand blender, mix well to obtain a smooth puree.

Cover each side of the chicken with salt and pepper.

Heat 2 tablespoons of olive oil, when there is a little bit of smoke, place the chicken by 2 (to have space and brown well) and cook without touching.
After 3-4 minutes turn the chicken over and cook for 3-4 minutes as well.

Let the chicken rest for 5min before cutting them, it will hold the juice.

Peel and cut the shallots in half lengthwise.
In the same pan as the chicken, add 2 tablespoons of oil and let it heat.

Place shallot with broccoli in the hot oil.
Add 4 tbsp of balsamic vinegar (watch out for splashes) cover and pass over low heat.
After 5 minutes turn them over and cook for another 5 minutes.
Season with salt and pepper to your liking.