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The Vegducken: Butternut Squash Stuffed With Eggplant, Zucchini, and a Mushroom Lentil Stuffing [Vegan, Gluten-Free]
Meet the final word vacation centerpiece: the vegducken. It appears too show-stoppingly superior to eat with out taking tons of of images however smells so mouthwateringly scrumptious that you simply may overlook all about that half. Roasted butternut squash is full of eggplant, zucchini, entire scallions, and layered with a savory, filling of sautéed…
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The best way to Put together Vegducken: Butternut Squash Stuffed With Eggplant, Zucchini, and a Mushroom Lentil [Vegan, Gluten-Free]
To Prep:
- Preheat oven to 350°F.
- Vertically halve the butternut squash, eggplant, and zucchini, and scrape out the insides of every, leaving the squash about 1/2-inch thick and the opposite two greens about 1/3-inch thick.
- Rating the within of every vegetable to permit for simpler cooking. Roast the butternut squash within the oven for quarter-hour to melt a bit.
To Make the Stuffing:
- Prepare dinner all the components as much as the mushrooms in a pan till gentle.
- Place the stuffing and the remaining components, besides the bread crumbs, right into a meals processor and pulse till mixed and uniform however nonetheless barely chunky. Switch into a big bowl and blend within the bread crumbs.
To Make the Vegducken:
- Preheat oven to 375°F.
- Now, all it’s important to do is layer. Comply with this order: butternut squash, filling, eggplant, filling, zucchini, filling, and scallions.
- Tie the vegducken shut with twine, wrap in foil, and place in an oven for 1 hour and45 minutes.
- Take away, cool, and slice.
Dietary Data
Per Serving: Energy: 303 | Carbs: 55 g | Fats: 5 g | Protein: 10 g | Sodium: 173 mg | Sugar: 14 g
Be aware: The data proven is predicated on out there components and preparation. It shouldn’t be thought of an alternative to knowledgeable nutritionist’s recommendation.