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Butternut Squash Vegducken

Katherine Sacks
  • 300 minutes
  • Serves 6

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