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Butternut Squash Vegducken with Mushroom-Cranberry Stuffing

Katherine Sacks
  • 330 minutes
  • Serves 6

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)