Rolled butternut roast

For this recipe, make sure the size of the zucchini is small enough to fit in the eggplant, and the size of the eggplant has to fit in the butternut squash. Also pay attention to the shapes of the veggies, better choose a straight shape.

Preheat oven to 175 degrees C. Toast pecans on a baking tray, tossing once, until fragrant and slightly darkened, 10–15 minutes. Let cool, then coarsely chop and set aside. Increase oven temperature to 200 degrees C.

Cut zucchini in half lengthwise. Using a ice cream scoop or heavy spoon, scoop out most of the insides. Place zucchini filling in a bowl.

Cut eggplant in half lengthwise and scoop out most of the insides, enough to fit zucchini halves inside. Place eggplant filling in the bowl.

Cut butternut squash in half lengthwise and throw away the seeds. Scoop out insides, enough to fit eggplant halves inside. Place half of the squash filling in the bowl together with the zucchini and eggplant.

Using a fork, pierce the insides of the squash and zucchini halves on several spots. Using a sharp knife, make shallow (cross) marks inside of the eggplant, do not pierce the skin. Trim the spring onion to match the length of the eggplant

Combine 2 roughly chopped garlic cloves, the shallots, shiitake mushrooms, zucchini filling, eggplant filling, and squash filling in a large bowl. Working in batches, pulse in a food processor until finely chopped.

Heat the oil over medium heat in a large skillet. Add vegetable purée and the leaves of 3 thyme sprigs, the chopped sage and the cayenne pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Season with seasalt and pepper. Return to bowl and let it cool off.

Meanwhile, smash, peel and roughly chop the remaining garlic clove and combine with butter, red chili flakes, and thyme leaves (of the remaining 6 sprigs) in a small pot. Cook over medium heat, stirring occasionally, until butter is melted, then stir in maple syrup.

When the filling mixture is cooled off, stir in eggs, Parmesan, breadcrumbs, 3 tbsp. parsley, and a pinch of salt.

Place squash halves, cut side up, on a baking tray covered with aluminium foil. Brush the inside of each half with the maple syrup butter and season with seasalt. Using the back of a spoon, press 3 tablespoons of the vegetable mixture into each half until interior is fully coated. Sprinkle each half with some chopped pecans.

Nestle eggplant halves, cut side up, inside squash halves. Brush the inside of each half with the maple syrup butter and season with seasalt. Using the back of a spoon, press 2 tablespoons of the vegetable mixture into each half until interior is fully coated. Sprinkle each half with some chopped pecans.

Nestle zucchini halves, cut side up, inside eggplant halves.Brush the inside of each half with the maple syrup butter and season with seasalt. Using the back of a spoon, press 1 tablespoon of the vegetable mixture into each half until interior is fully coated. Sprinkle each half with some chopped pecans (reserve remaining pecans), then lay the spring onions down the middle.

Cut 3 lengths of kitchen twine. Slip twine under one squash half, then top with second squash half, so that cut sides face each other, and press down to seal. Tightly tie twine around squash to secure. Brush top with maple syrup butter (reserve remaining butter) and season with 1/2 tsp. salt. Wrap squash in aluminum foil and place in the center of the baking tray. Keep the squash secure in the middle of the baking sheet placing it between 2 cake tins or small metal oven bowls.

Bake until squash is tender to the touch, 1 hour 45 minutes–2 hours. Remove foil and let rest for 20 minutes.

Meanwhile, heat the butter over medium-low heat until warm, then stir in the mint, lemon juice, 1 tsp. salt, and the remaining 3 tbsp of parsley.

When roasted, place the roll on a cutting board and cut into slices with large knife, transferring to serving plates as you go. Spoon the herb butter over slices, garnish with remaining pecans and breadcrumbs and serve. Merry Christmas!

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