Butternut Squash Vegducken With Mushroom Cranberry Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERNUT SQUASH VEGDUCKEN



Butternut Squash Vegducken image

This vegetarian Thanksgiving main course-an homage to turducken-is an eggplant- and zucchini-filled butternut squash with a cheesy mushroom stuffing.

Provided by Katherine Sacks

Categories     Vegetarian     Eggplant     Butternut Squash     Kid-Friendly     Healthy     Small Plates

Yield 6 servings

Number Of Ingredients 22

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
Special equipment:
Kitchen twine

Steps:

  • 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, press 3/4 cup vegetable mixture into each half until interior is fully coated. Sprinkle with 1/4 cup reserved pecans.
  • Nestle eggplant halves, cut side up, inside squash halves. Brush inside of each eggplant half with maple syrup butter and season with 1/2 tsp. salt. Using the back of a spoon, press 1/3 cup vegetable mixture into each half until interior is fully coated. Sprinkle with 1/4 cup pecans.
  • Nestle zucchini halves, cut side up, inside eggplant halves. Brush inside of each zucchini half with maple syrup butter and season with 1/8 tsp. salt. Using a spoon, fill zucchini halves with 1/4 cup vegetable mixture, spreading it flat. Sprinkle with 1/4 cup pecans (reserve remaining pecans), then lay scallions down the middle.
  • Cut 3 (18") lengths of kitchen twine. Slip twine under one squash half, then top with second squash half, so that cut sides face each other, and press down to seal. Tightly tie twine around squash to secure. Brush top with maple syrup butter (reserve remaining butter) and season with 1/2 tsp. salt. Wrap squash in aluminum foil and place in the center of the baking sheet. Using 2 loaf pans or small metal bowls turned upside down, keep squash secure on baking sheet.
  • Bake until squash is tender to the touch, 1 hour 45 minutes-2 hours. Remove foil and let rest 20 minutes.
  • Meanwhile, pluck out thyme from remaining maple syrup butter, heat over medium-low until warm, then stir in mint, lemon juice, 1 tsp. salt, and remaining 3 Tbsp. parsley.
  • Place vegducken on a cutting board and cut into 1" slices with a serrated knife, transferring to serving plates as you go. Spoon herb butter over slices, garnish with remaining pecans, and serve.

More about "butternut squash vegducken with mushroom cranberry stuffing recipes"

BUTTERNUT SQUASH VEGDUCKEN WITH MUSHROOM-CRANBERRY STUFFING …
May 13, 2024 Butternut Squash Vegducken with Mushroom-Cranberry Stuffing. Ingredients. Beyond mere ingredients and culinary procedures, the art of cooking is a fascinating journey.
From easyrecipesus.com


BUTTERNUT SQUASH MUSHROOM STUFFING RECIPES
This year's entirely meatless take on turducken focuses on autumnal flavors with butternut squash, sweet potato, and parsnip filling in for the traditional meats. The mushroom …
From tfrecipes.com


BUTTERNUT SQUASH VEGDUCKEN WITH MUSHROOM …
1 (9"-long) butternut squash (about 4 1/2 pounds) 4 garlic cloves; 1 teaspoon thyme leaves; 16 ounces cremini mushrooms, coarsely chopped, divided; 1/3 cup dried cranberries; 6 tablespoons coarsely chopped parsley, divided; 2 …
From punchfork.com


VEGDUCKEN: MFU_CANTEEN — LIVEJOURNAL
Butternut Squash Vegducken With Mushroom-Cranberry Stuffing Yield Serves 6 Active Time 2 hours Total Time 3 hours, 30 minutes Ingredients 1/2 cup raw pumpkin seeds (pepitas) 1 (8
From mfu-canteen.livejournal.com


BUTTERNUT SQUASH VEGDUCKEN - PUNCHFORK
Ingredients. Makes 6 servings. 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. 1 shallot, coarsely chopped. 1/4 pound shiitake mushrooms, trimmed, coarsely …
From punchfork.com


BUTTERNUT SQUASH VEGDUCKEN WITH MUSHROOM CRANBERRY STUFFING …
Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large heavy-bottomed pot over medium heat. Add the mushrooms and cook, stirring …
From tfrecipes.com


ROASTED CHESTNUT CRANBERRY STUFFED SQUASH (VEGAN GF)
Dec 7, 2020 A tender butternut squash cooked until sticky, stuffed with a chestnut, cranberry and mushroom mix and baked again as a roll. Tie it up with string and serve as the main piece for a plant-based and gluten-free roast dinner.
From nourishingamy.com


GET COZY WITH THESE 17 BUTTERNUT SQUASH GOODNESS
This Savory Bread Pudding Recipe features challah or brioche, roasted butternut squash and mushrooms, and shredded gruyere cheese. It is melty, cheesy, custardy, rich, and makes for …
From binkysculinarycarnival.com


25 THANKSGIVING POTLUCK IDEAS THAT ARE SO NEXT-LEVEL, THEY’LL BE ...
1 day ago Cranberry Crostini with Whipped Goat Cheese. Jiffy Cornbread Dressing. Cranberry Jello Salad. Smoked Salmon Potato Salad. Oven Roasted Root Vegetables. Apple Spinach …
From foodpluswords.com


10 STUFFED WINTER SQUASH RECIPES
Dec 23, 2020 Fill acorn squash, butternut squash, delicata squash, and kabocha with a flavorful stuffing to elevate your weeknight dinners and holiday tables alike.
From allrecipes.com


67 HEALTHY THANKSGIVING RECIPES THAT ARE ACTUALLY …
Nov 5, 2019 Butternut Squash Vegducken With Mushroom-Cranberry Stuffing Just in time for Thanksgiving, we’ve given the stunningly delicious Vegducken an autumnal makeover.
From epicurious.com


BUTTERNUT SQUASH VEGDUCKEN RECIPES
This year's entirely meatless take on turducken focuses on autumnal flavors with butternut squash, sweet potato, and parsnip filling in for the traditional meats. The mushroom-cranberry …
From tfrecipes.com


61 BEST VEGETARIAN THANKSGIVING RECIPES 2021
Oct 14, 2021 For a showstopping centerpiece, make a stunning butternut squash tarte Tatin or a Vegducken stuffed with mushrooms and cranberries. With options like these, we’re sure that no one is...
From epicurious.com


VEGAN STUFFED ACORN SQUASH WITH CREAMY TAHINI SAUCE - FORKS …
4 days ago Fluff with a fork, cover, and set aside. While rice cooks, preheat oven to 375°F. Line a baking sheet with parchment paper. Cut squash in half (from stem to tip); scoop out seeds. …
From forksoverknives.com


25 VEGAN THANKSGIVING RECIPES SO GOOD YOU’LL FORGET ABOUT MEAT
3 days ago Spinach Ricotta Stuffed Shells with Vodka Sauce. Oven Roasted Carrots. Vegan Pumpkin Cake. Butternut Squash Quinoa Salad. Roasted White Asparagus. Cauliflower with …
From foodpluswords.com


VEGAN STUFFED PORTOBELLO MUSHROOMS WITH LENTILS RECIPE - NYT …
1 day ago Add garlic and let cook a few more minutes. Step 3. In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and …
From cooking.nytimes.com


17 CROWD-PLEASING HOLIDAY SIDES AND APPETIZERS YOUR FAMILY WILL …
3 days ago These tofu-stuffed mushrooms are a perfect choice for the holiday table, adding a hearty and flavorful bite that guests will talk about for years. ... Get the Recipe: Cranberry …
From immigrantstable.com


SAUSAGE-STUFFED BUTTERNUT SQUASH WITH SPINACH, PECANS, AND …
Directions. 1. Preheat the oven to 400° F. 2. Prepare the butternut squash. Slice each squash in half lengthwise and use a spoon to scoop out the seeds and fleshy strands tangled with the …
From naturalgrocers.com


VEGAN VEGDUCKEN - ORA ORGANIC
Ingredients. ¼ cup raw pumpkin seeds. 1 parsnip, peeled (about 6″ long) 1 yam (about 8″ long) 1 butternut squash (9″ long and bulbous) 4 garlic cloves. 1 tsp rosemary. avocado oil. 4 oz cremini mushrooms.
From ora.organic


VEGDUCKEN 2016: THANKSGIVING'S ULTIMATE VEGETARIAN MAIN DISH
Nov 10, 2016 I also added dried cranberries into the stuffing mixture—which, like last year, utilizes excess vegetable scraps—and exchanged the toasted pecans for pepitas.
From epicurious.com


HOW TO MAKE VEGDUCKEN: THE ULTIMATE VEGETARIAN MAIN
Butternut squash "vegducken". DOWNLOAD OUR APP: http://trib.al/SysXV0h. FULL RECIPE: http://trib.al/4lFWmFO. See less.
From facebook.com


BUTTERNUT SQUASH VEGDUCKEN WITH MUSHROOM-CRANBERRY STUFFING
Nov 1, 2016 For Thanksgiving, make this autumnal vegetarian Vegducken. This meatless take on turducken focuses on autumnal flavors with butternut squash, sweet potato, and parsnip. …
From bojongourmet.blog


BUTTERNUT SQUASH VEGDUCKEN WITH MUSHROOM …
Butternut Squash Vegducken with Mushroom-Cranberry StuffingPreheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes. Transfer to a plate and let cool. …
From tappecue.com


Related Search