Ok yes, the name doesn't make much sense but everything in here is delicious:
Flaky sea saltPreheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes. Transfer to a plate and let cool.
Meanwhile, cut squash in half lengthwise, remove seeds, and discard. Scoop out flesh, leaving a divot deep enough to fit potato inside and at least a 1/2" border on all sides. Reserve squash filling.Pulse garlic and thyme in a food processor, scraping down sides as necessary. Add paprika, 1/4 cup oil, and 1 Tbsp. kosher salt and continue to pulse until a thick paste forms, about 1 minute. Transfer to a small bowl.
Add eggs, Parmesan, breadcrumbs, cranberries, 3 Tbsp. parsley, 1/4 tsp. kosher salt, 1/4 tsp. pepper, and 1/4 cup pumpkin seeds to bowl and mix to combine. Bake vegducken, carefully flipping halfway through, until squash is tender, 1 hour–1 hour, 20 minutes. Let rest 15 minutes.
Singapore Latest News, Singapore Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Butternut Squash + Bacon=Fall's Favorite Riff on Macaroni & CheeseA few seasonal ingredients bring a whole new level of cheesy, creamy deliciousness. hphood f52partner
Read more »
3-Ingredient Thanksgiving StuffingCranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.
Read more »
41 Ways to Use CranberriesAll the cranberry recipes you need to get through the holiday season—and beyond.
Read more »
What’s the Difference Between Cremini, Button, and Portobello Mushrooms?Spoiler: They are actually all the same type of mushroom, just at different ages
Read more »
Spaghetti Squash With Pecorino Romano Cream & Walnuts Recipe on Food52A fantastic spaghetti squash recipe—with a salty-cheesy sauce, walnuts, and parsley—from The Saltwater Table cookbook by Whitney Otawka.
Read more »