INGREDIENTS
2
Garlic cloves
2 tbsp
Mint
6 tbsp
Parsley
2
Scallions
1
Shallot
1/4 lb
Shiitake mushrooms
9
sprigs Thyme
2
Eggs, large
1 tbsp
Lemon juice, fresh
2 tbsp
Maple syrup, pure
1
Kosher salt
1/2 tsp
Red pepper flakes
1 tbsp
Olive oil
1 cup
Pecans
1/2 cup
Breadcrumbs, fine plain
1 cup
Butter, unsalted
1 cup
Parmesan
1
Kitchen twine
1 (11 1/2"-long) butternut squash