Butternut Squash Vegducken

Ingredients for Butternut Squash Vegducken

• 110g pecans

• 1 (7 1/2"-long) courgette

• 1 (9 1/2"-long) globe aubergine

• 1 (11 1/2"-long) butternut squash

• 2 spring onions

• 2 garlic cloves, divided

• 1 shallot, coarsely chopped

• 110g shiitake mushrooms, trimmed, coarsely chopped

• 1 tablespoon olive oil

• 9 sprigs thyme, divided

• 230g (2 sticks) unsalted butter

• 1/2 teaspoons red pepper flakes

• 2 tablespoons pure maple syrup

• 2 large eggs

• 240ml finely grated Parmesan

• 60g fine plain breadcrumbs

• 6 tablespoons coarsely chopped parsley, divided

• Kosher salt

• 2 tablespoons mint, coarsely chopped

• 1 tablespoon fresh lemon juice

• Kitchen twine

Preheat oven to 177°C. 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 204°C. Line a rimmed baking sheet with aluminum foil.

Cut courgette in half lengthwise. Using a medium-size quick-release ice cream scoop or heavy spoon, scoop out insides, leaving a small divot down the centre. Reserve courgette filling.

Cut aubergine in half lengthwise and scoop out insides, leaving a 1/4" border on all sides and creating a divot deep enough to fit courgette halves inside. Reserve aubergine 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 aubergine halves inside. Reserve squash filling.

Using a fork, pierce insides of squash and courgette halves. Using a sharp knife, make shallow crosshatch marks inside of aubergine, being careful not to pierce the skin. Trim spring onions to match the length of the squash.

Coarsely chop 1 garlic clove. Combine chopped garlic, shallot, mushrooms, courgette filling, aubergine 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 tablespoons parsley, and 1 teaspoon salt.

Place squash halves, cut side up, on prepared baking sheet. Brush inside of each with maple syrup butter and season with 1/2 teaspoons salt. Using the back of a spoon, press 180ml vegetable mixture into each half until interior is fully coated. Sprinkle with 30g reserved pecans.

Nestle aubergine halves, cut side up, inside squash halves. Brush inside of each aubergine half with maple syrup butter and season with 1/2 teaspoons salt. Using the back of a spoon, press 80ml vegetable mixture into each half until interior is fully coated. Sprinkle with 30g pecans.

Nestle courgette halves, cut side up, inside aubergine halves. Brush inside of each courgette half with maple syrup butter and season with 1/8 teaspoons salt. Using a spoon, fill courgette halves with 60ml vegetable mixture, spreading it flat. Sprinkle with 30g pecans (reserve remaining pecans), then lay spring onions 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 teaspoons salt. Wrap squash in aluminum foil and place in the centre 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 teaspoon salt, and remaining 3 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.