Butternut Squash Stuffed With Eggplant, Zucchini, and a Mushroom Lentil [Vegan, Gluten-Free] – One Green Planet

To Prep:

1. Preheat oven to 350°F.
2. Vertically halve the butternut squash, eggplant, and zucchini, and scrape out the insides of each, leaving the squash about 1/2-inch thick and the other two vegetables about 1/3-inch thick.
3. Score the inside of each vegetable to allow for easier cooking. Roast the butternut squash in the oven for 15 minutes to soften a bit.

To Make the Stuffing:

1. Cook all of the ingredients up to the mushrooms in a pan until soft.
2. Place the stuffing and the remaining ingredients, except the bread crumbs, into a food processor and pulse until combined and uniform but still slightly chunky. Transfer into a large bowl and mix in the bread crumbs.

To Make the Vegducken:

1. Preheat oven to 375°F.
2. Now, all you have to do is layer. Follow this order: butternut squash, filling, eggplant, filling, zucchini, filling, and scallions.
3. Tie the vegducken shut with twine, wrap in foil, and place in an oven for 1 hour and45 minutes.
4. Remove, cool, and slice.