aka "Vegducken" by Katherine Sacks at Epicurious, but vegan
1 butternut squash
1 eggplant, able to fit inside the squash when scooped out
1 zucchini, able to fit inside the eggplant when scooped out
Olive oil, sea salt and pepper
10 sundried tomatoes
1/4 cup chickpea flour
1/4 cup warm water
2 shallots, peeled and chopped
4 cups baby spinach
1 clove garlic, peeled and minced
1 Tbsp each of cumin, paprika, and cardamom (or any spices of choice)
1 stem green onion / scallion
red pepper flakes, coriander, microgreens, or fresh chili to garnish, optional
Preheat oven to 375°F. Halve the butternut squash lengthwise and scoop out the seeds. Roast cut side down for 20 minutes. Scoop out the eggplant and the zucchini without piercing the skin. Chop up the bits that you scoop out.
Chop up the sundried tomatoes and soak in a little olive oil. Set aside.
In a small bowl, combine the chickpea flour with the water, stirring well. Set aside.
Coat a frying pan with olive oil, saute the shallot and spinach until wilted. Season lighlty with salt and pepper. Transfer to a bowl and set aside.
When the butternut squash has slightly softened and is cool to touch, scoop out the flesh as much as possible, adding this to the scooped out eggplant and zucchini.
Brush the vegetable "shells" with plenty of olive oil. Season liberally with salt, pepper, cumin and paprika. Turn the oven temperature up to 425°F.
Using the same frying pan that you used to saute the spinach, heat up some more oil and saute the garlic with the scooped out vegetables. Add 1/2 tsp sea salt and at least 1 tsp each of the spices. Cook for 5-7 minutes until soft. Transfer to a food processor and puree. Stir in the chickpea flour mix.
Spread the puree into each butternut squash shell. Add a layer of the sauteed spinach, and sprinkle some sundried tomatoes. Fit the eggplant in and fill accordingly. And again with the zucchini. Add extra batter into the crevices when each half is snugly assembled. Place one half on top of the other, like a sandwich, and securely tie it up.
Wrap in foil and place in a baking dish to ensure that it doesn't topple over whilst roasting. Roast for 1 1/2 hours. Let cool for 20 minutes before slicing.