I am not a fan of Turkey, never have been and I doubt I’ll ever be. So this year, while searching for a main dish recipe I can live with, I stumbled upon this one, while reading an article on ‘how to have a sustainable Thanksgiving.’  And guess what? We are having A butternut Squash Vegducken!

INGREDIENTS

1. • 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
2. Special equipment:
   • Kitchen twine  {follow recipe here}

And in case you are curious about the sustainable Thanksgiving suggestions, I have included the article here.   

{featured image credit}