Food: Holiday Series – Thanksgiving Main Course

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 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
  1. Special equipment:

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

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