Recipe Type: Butternut Squash, Fall, Garlic, Mushroom, Parsnip, Roast, Sweet Potato/Yam, Thanksgiving, Vegetarian
Ingredients: -long) butternut squash (about 4 1/2 pounds), -long) parsnip, peeled (about 2 ounces), -long) sweet potato (about 1 pound), 1 (6", 1 (8", 1 (9", 1 cup finely grated Parmesan, 1 tablespoon plus 1 teaspoon kosher salt, plus more,1 teaspoon paprika, 1 teaspoon thyme leaves, 1/2 cup dry white wine, 1/2 cup fresh breadcrumbs, 1/2 cup raw pumpkin seeds (pepitas), 1/2 teaspoon freshly ground black pepper, divided, plus more, 1/3 cup dried cranberries, 16 ounces cremini mushrooms, coarsely chopped, divided, 2 bay leaves, 2 large eggs, 2 shallots, quartered, 2 tablespoons all-purpose flour, 4 cups homemade or store-bought low-sodium vegetable broth, 4 garlic cloves, 6 tablespoons coarsely chopped parsley, divided, 6 tablespoons olive oil, divided, Flaky sea salt
This information is per serving.
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