STUFFED BUTTERNUT SQUASH VEGDUCKEN ENJOY DAN:

              STUFFED BUTTERNUT SQUASH VEGDUCKEN by CHEF DAN:

Serves 8

INGREDIENTS:

1 cup toasted cashews, chopped

1 zucchini (7 1/2-inches long)

1 butternut squash (11-1/2-inches long)

1-(9-1/2-inch) eggplant

2 EACH garlic cloves chopped and divided.  And scallions

1 shallot, coarsely chopped

1 tablespoon olive oil

9 springs thyme, divided

1 cup EACH butter, and Parmesan cheese, grated

1/2-teaspoon red pepper flakes

2 tablespoons maple syrup

2 eggs

1/2-cup Panko

1/2- teaspoons EACH sea salt, pepper, chipotle powder, Tandoori Masala an paprika

2 tablespoons mint, chopped

1 tablespoon fresh lemon juice

Kitchen twine

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Cut zucchini in half lengthwise

2.    Scoop out the insides leaving 1/4-inch boarder and reserve filling.

3.   Cut butternut squash in half lengthwise and remove seeds.

4.   Scoop out insides, leaving 1/2-inch boarder an all sides, reserve filling.

5.   Cut eggplant in half lengthwise, scoop out insides, leaving 1/4-inch boarder on all sides and creating a divot deep enough to fit zucchini halves inside, reserve eggplant filling.

6.   Using a fork pierce insides on zucchini and butternut squash halves.

7.   Trim scallions to match the lengths of the squash.

8.   Combine 1/2- garlic, shallot, zucchini filling, squash filling, eggplant filling.

9.   Working in batches, pulse in a blender and process until finely chopped.

10.                Heat oil in a skillet over medium-heat and when sizzling.

11.                Add vegetable puree and 3 thyme spring, sauté for 5 minutes, set aside.

12.                Combine butter, reaming garlic, red pepper flakes, 6 thyme springs in a pot.

13.                Cook over medium-heat, until butter is melted, then stir in syrup.

14.                 Take out thyme springs; add eggs, Parmesan, Panko, Spices, and S. &P.

15.                Place squash halves, cut side up on a prepared baking dish.

16.                Brush inside with maple syrup and season with a pinch of salt.

17.                Nestle eggplant halve inside squash, then nestle zucchini into eggplant .

18.                Press 3/4-cup vegetable mixture into each half until full, sprinkle with cashew.

19.                Lay scallions down in the middle; cut 3-18-inch twine.

20.                Place twine under one squash half, and carefully top with second half.

21.                Tightly tie twine around squash to secure, brush with syrup and butter.

22.                Wrap squash in aluminum foil and place in baking dish; bake for 1-1/2-hours.

23.                Take thyme out of maple syrup butter, heat over medium-low heat, and stir in mint and lemon juice.

24.                Place butternut squash on cutting board and cut into 1-inch slices.

25.                Spoon butter over slices, top with cashews.  ENJOY DAN:  BON-APPETIT!!