INGREDIENTS
2
Bay leaves
1/3 cup
Cranberries, dried
16 oz
Cremini mushrooms
4
Garlic cloves
6 tbsp
Parsley
2
Shallots
1 tsp
Thyme, leaves
2
Eggs, large
4 cups
Vegetable broth, homemade or store-bought low-sodium
2 tbsp
All-purpose flour
1/2 tsp
Black pepper, freshly ground
1 1/3 tbsp
Kosher salt
1 tsp
Paprika
1
Sea salt, Flaky
6 tbsp
Olive oil
1/2 cup
Pumpkin seeds, raw
1/2 cup
Breadcrumbs, fresh
1 cup
Parmesan
1/2 cup
White wine, dry
1
Kitchen twine
1 (9"-long) butternut squash (about 4 1/2 pounds)