Butternut Squash Vegducken Recipes

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BUTTERNUT SQUASH VEGDUCKEN WITH MUSHROOM-CRANBERRY STUFFING



Butternut Squash Vegducken with Mushroom-Cranberry Stuffing image

Just in time for Thanksgiving, we've given the stunningly delicious Vegducken an autumnal makeover. 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 stuffing makes use of leftover vegetable scraps, making the dish #wasteless.

Provided by Katherine Sacks

Categories     Vegetarian     Thanksgiving     Fall     Butternut Squash     Parsnip     Sweet Potato/Yam     Roast     Mushroom     Garlic

Yield 6 servings

Number Of Ingredients 24

1/2 cup raw pumpkin seeds (pepitas)
1 (8"-long) sweet potato (about 1 pound)
1 (6"-long) parsnip, peeled (about 2 ounces)
1 (9"-long) butternut squash (about 4 1/2 pounds)
4 garlic cloves
1 teaspoon thyme leaves
1 teaspoon paprika
6 tablespoons olive oil, divided
1 tablespoon plus 1 teaspoon kosher salt, plus more
16 ounces cremini mushrooms, coarsely chopped, divided
2 large eggs
1 cup finely grated Parmesan
1/2 cup fresh breadcrumbs
1/3 cup dried cranberries
6 tablespoons coarsely chopped parsley, divided
1/2 teaspoon freshly ground black pepper, divided, plus more
2 shallots, quartered
2 bay leaves
4 cups homemade or store-bought low-sodium vegetable broth
2 tablespoons all-purpose flour
1/2 cup dry white wine
Flaky sea salt
Special Equipment
Kitchen twine

Steps:

  • Preheat 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.
  • Increase oven temperature to 400°F. Line rimmed baking sheet with foil. Cut potato in half lengthwise. Using a medium-size, quick-release ice cream scoop or heavy spoon, scoop out flesh, leaving a small divot down the center. Reserve potato filling.
  • Place potato halves and parsnip in a large heatproof bowl; cover with plastic wrap. Microwave on high 5 minutes. Carefully check to see if vegetables are fork tender; if not, re-cover and microwave in 1-minute bursts until tender. (Alternatively, roast potato halves and parsnip on a rimmed baking sheet in a 400°F oven until fork-tender, about 50 minutes for parsnip and 30 minutes for potatoes. Let cool slightly.)
  • Meanwhile, cut squash in half lengthwise, remove seeds, and discard. Scoop out flesh, leaving a divot deep enough to fit potato inside and at least a 1/2" border on all sides. Reserve squash filling.
  • Using a fork, pierce insides of squash and potato halves, then pierce parsnip all over.
  • Pulse garlic and thyme in a food processor, scraping down sides as necessary. Add paprika, 1/4 cup oil, and 1 Tbsp. kosher salt and continue to pulse until a thick paste forms, about 1 minute. Transfer to a small bowl.
  • Working in batches, pulse squash and potato filling in food processor until coarsely chopped, about 30 seconds. Transfer to a large bowl. Pulse 4 oz. mushrooms in food processor until coarsely chopped, about 30 seconds. Transfer to same bowl and stir to combine.
  • Heat 1 Tbsp. garlic-oil mixture in a large nonstick skillet over medium until fragrant, about 30 seconds. Add vegetable purée and cook, stirring occasionally, until mixture is browned and moisture releases, about 12 minutes. Return to bowl and let cool.
  • Add eggs, Parmesan, breadcrumbs, cranberries, 3 Tbsp. parsley, 1/4 tsp. kosher salt, 1/4 tsp. pepper, and 1/4 cup pumpkin seeds to bowl and mix to combine.
  • Place squash halves, cut side up, on prepared baking sheet. Using a pastry brush, coat inside with garlic-oil mixture. Using the back of a spoon, press 1 cup vegetable mixture into each half until interior is fully coated.
  • Nestle potato halves, cut side up, inside squash halves. Brush with garlic-oil mixture. Using the back of a spoon, press 6 Tbsp. vegetable mixture into each half until interior is fully coated. Discard remaining vegetable mixture.
  • Trim parsnip to fit inside 1 potato half. Brush parsnip with garlic-oil mixture and place inside.
  • Cut 3 (18") lengths of kitchen twine. Slip twine under 1 squash half, then top with second squash half so cut sides face each other, and press down to seal. Tightly tie twine around squash to secure. Brush top with garlic-oil mixture, reserving remaining mixture, and season with 1/2 tsp. kosher salt. Wrap squash tightly in foil and place in center of baking sheet. Using 2 loaf pans or small metal bowls turned upside down, keep squash secure on baking sheet.
  • Bake vegducken, carefully flipping halfway through, until squash is tender, 1 hour-1 hour, 20 minutes. Let rest 15 minutes.
  • Meanwhile, heat 1 Tbsp. reserved garlic-oil mixture in a medium pot over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook shallot, bay leaves, and remaining 12 oz. mushrooms, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add broth, bring to a simmer, and cook 30 minutes.
  • Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until nutty brown and thickened, about 8 minutes.
  • Add wine, bring to a simmer, and cook 3 minutes. Add mushroom broth, 1 Tbsp. parsley, 1/4 tsp. kosher salt, and 1/4 tsp. pepper, and return to a simmer. Season to taste.
  • Place vegducken on a cutting board and cut into 1" slices with a serrated knife, transferring to serving plates as you go. Spoon gravy over. Top with remaining 1/4 cup pepitas and 2 Tbsp. parsley. Season with sea salt and serve.

ROASTED BUTTERNUT SQUASH



Roasted Butternut Squash image

For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.

Provided by Ina Garten

Categories     side-dish

Yield 4 to 5 servings

Number Of Ingredients 4

1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
3 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

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.

CARAMELIZED BUTTERNUT SQUASH



Caramelized Butternut Squash image

Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

CREAMY BUTTERNUT SQUASH PASTA



Creamy Butternut Squash Pasta image

Good veggie dish.

Provided by Melissa Ulmer

Categories     Vegetarian Pasta Main Dishes

Time 35m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package ziti
1 tablespoon olive oil
2 cups cubed butternut squash
1 tablespoon minced fresh garlic
2 teaspoons rubbed dried sage
1 teaspoon dried thyme
1 ½ cups heavy cream
1 cup fresh spinach leaves
¼ cup grated Parmesan cheese, or more to taste
salt and ground black pepper to taste
3 tablespoons chopped walnuts

Steps:

  • Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
  • Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
  • Divide between 8 bowls. Top with walnuts and more Parmesan.

Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g

BAKED BUTTERNUT SQUASH



Baked Butternut Squash image

This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.

Provided by Anonymous

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 2

Number Of Ingredients 4

1 butternut squash, halved lengthwise and seeded
water
1 tablespoon butter, divided
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
  • Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g

SIMPLE ROASTED BUTTERNUT SQUASH



Simple Roasted Butternut Squash image

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories     Side Dish     Vegetables     Squash

Time 40m

Yield 4

Number Of Ingredients 4

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
  • Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g

BUTTERNUT SQUASH CURRY



Butternut Squash Curry image

Serve this butternut squash curry with rice.

Provided by Dan Denardo

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 5

Number Of Ingredients 10

1 tablespoon olive oil, or as needed
1 medium butternut squash - peeled, seeded, and cubed
1 medium red onion, diced
2 tablespoons red curry paste
1 ¼ cups vegetable broth
4 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained
salt and ground black pepper to taste
3 tablespoons Greek yogurt
½ tablespoon ground coriander

Steps:

  • Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
  • Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 50.5 g, Cholesterol 1.7 mg, Fat 4.8 g, Fiber 9.6 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 418.5 mg, Sugar 10.5 g

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From veggieinspired.com


MASHED BUTTERNUT SQUASH {EASY, HEALTHY SIDE DISH} – WELLPLATED.COM
2020-02-28 Halve and remove the seeds from your squash (no need to peel). Lay the halves cut-side up on a parchment-lined baking sheet. Brush the squash with olive oil and maple syrup, then sprinkle with seasoning. Bake at 350 degrees F for 1 hour 15 minutes, until tender. Let cool. Scoop the flesh to a mixing bowl.
From wellplated.com


BUTTERNUT SQUASH GRATIN WITH LEEKS, SAGE AND WALNUTS
2020-11-17 Heat oil or butter in a large skillet over medium heat. Saute the leeks, for 8-10 minutes, covering part way through so they soften. Add the garlic, sage and a pinch of salt, cook 2-3 more minutes. Turn heat off. Whisk the cream with the salt, pepper, nutmeg and onion powder in a medium bowl.
From feastingathome.com


BUTTERNUT SQUASH BLACK BEAN WRAP RECIPE - PINCH OF YUM
2011-03-07 Instructions. Mix first four ingredients together; season with whatever suits your fancy.*. Place 1 cup of filling on a wrap, sprinkle with cheese, and fold it up. Grill on a griddle or panini press. clock. clock icon. Prep Time: 10 mins. clock. clock icon.
From pinchofyum.com


10 BEST VEGETARIAN STUFFED BUTTERNUT SQUASH RECIPES - YUMMLY
2022-05-28 butternut squash, carrot, pure maple syrup, dried thyme, lemon juice and 6 more Stuffed Butternut Squash Kitchen Voyage olive oil, sun dried tomatoes, fresh basil, garlic cloves, kalamata olives and 8 more
From yummly.com


VEGDUCKEN
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From pinterest.com


4 VEGAN RECIPES TO TRY THIS THANKSGIVING - MILWAUKEE MAGAZINE
2021-11-04 Wrap squash tightly in foil and place in center of baking sheet. Using 2 loaf pans or small metal bowls turned upside down, keep squash secure on baking sheet. Bake vegducken, carefully flipping halfway through, until squash is tender, 1 …
From milwaukeemag.com


10 BEST BUTTERNUT SQUASH ZUCCHINI EGGPLANT RECIPES - YUMMLY
2022-06-03 butternut squash, unbleached flour, large egg yolk, fresh ground black pepper and 9 more Butternut Squash Manicotti KitchenAid unsalted butter, olive oil, ricotta, Parmesan cheese, parsley and 11 more
From yummly.com


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