BUTTERNUT SQUASH VEGDUCKEN

Butternut Squash Vegducken image

How to make Butternut Squash Vegducken

Provided by @MakeItYours

Number Of Ingredients 21

Ingredients

1 cup pecans
1 (7 1/2"-long) zucchini
1 (9 1/2"-long) globe eggplant
1 (11 1/2"-long) butternut squash
2 scallions
2 garlic cloves, divided
1 shallot, coarsely chopped
1/4 pound shiitake mushrooms, trimmed, coarsely chopped
1 tablespoon olive oil
9 sprigs thyme, divided
1 cup (2 sticks) unsalted butter
1/2 teaspoon red pepper flakes
2 tablespoons pure maple syrup
2 large eggs
1 cup finely grated Parmesan
1/2 cup fine plain breadcrumbs
6 tablespoons coarsely chopped parsley, divided
Kosher salt
2 tablespoons mint, coarsely chopped
1 tablespoon fresh lemon juice
Kitchen twine

Steps:

Preparation Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes. Let cool, then coarsely chop and set aside. Increase oven temperature to 400°F. Line a rimmed baking sheet with aluminum foil. Cut zucchini in half lengthwise. Using a medium-size quick-release ice cream scoop or heavy spoon, scoop out insides, leaving a small divot down the center. Reserve zucchini filling. Cut eggplant in half lengthwise and scoop out insides, leaving a 1/4" border on all sides and creating a divot deep enough to fit zucchini halves inside. Reserve eggplant filling. Cut butternut squash in half lengthwise and remove seeds. Scoop out insides, leaving a 1/2" border on all sides and creating a divot deep enough to fit eggplant halves inside. Reserve squash filling. Using a fork, pierce insides of squash and zucchini halves. Using a sharp knife, make shallow crosshatch marks inside of eggplant, being careful not to pierce the skin. Trim scallions to match the length of the squash. Coarsely chop 1 garlic clove. Combine chopped garlic, shallot, mushrooms, zucchini filling, eggplant filling, and squash filling in a large bowl. Working in batches, pulse in a food processor until finely chopped. Heat oil over medium in a large skillet. Add vegetable purée and 3 thyme sprigs. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Return to bowl and let cool. Meanwhile, smash and peel remaining garlic clove and combine with butter, red pepper flakes, and remaining 6 thyme sprigs in a small pot. Cook over medium heat, stirring occasionally, until butter is melted, then stir in maple syrup. Pluck out thyme sprigs from vegetable mixture. Stir in eggs, Parmesan, breadcrumbs, 3 Tbsp. parsley, and 1 tsp. salt. Place squash halves, cut side up, on prepared baking sheet. Brush inside of each with maple syrup butter and season with 1/2 tsp. salt. Using the back of a spoon, pre