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Epicurious

Butternut Squash Vegducken With Mushroom-Cranberry Stuffing

4.5

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Butternut Squash Vegducken with MushroomCranberry Stuffing
Photo by Chelsea Kyle, Food Styling by Katherine Sacks

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. It's the ideal vegetarian entrée for Thanksgiving dinner. Note that Parmigiano Reggiano is not vegetarian; you'll want to use a vegetarian-friendly version, such as BelGioioso.

Cooks' Note

The sizes of the squash, sweet potato, and parsnip can vary a bit from the lengths specified; the key is that they fit/nestle into one another. When possible, choose squash that has a neck and bulb and sweet potato that are as uniform in width as possible. If necessary, use 1 medium and 1 small sweet potato and trim, then stagger to fit together into the squash.

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