1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking tray with parchment paper.

2. Cut zucchini, delicata squash, and butternut squash in half by length. Remove the seeds from the squash halves. Rub each side with 1 total tablespoon olive oil, season with salt and pepper. Place zucchini cut side up, place squash halves cut side down, onto the lined baking tray.

3. Place tray into the center rack of the oven, roast 35 minutes, until butternut squash is tender enough to easily poke a knife into the cut side. Remove from oven, allow to cool.

4. Run a paring knife around the butternut squash center the approximate size of the delicata squash. Scoop out center of the butternut squash creating a divot, deep enough in the length to fit the delicata squash into the butternut squash. Reserve the butternut squash filling.

5. In a medium sauté pan heat remaining 1 tablespoon olive oil over medium heat. Sauté shallots for 2 minutes, until translucent. Add mushrooms, celery, kosher salt, porcini mushroom powder, dried thyme, garlic powder, cinnamon, cook for 3 minutes, until fragrant, dry, and dark in color.

6. Place reserved butternut squash (about 1 cup) into a food processor, add hazelnuts, pumpkin seeds, mushroom mixture, and hot sauce. Blend until smooth.

7. On a cutting board, lay two sheets of 18-inch foil overlapping, at the center. Place three 15-inch pieces of kitchen twine across foil, about 1 inch apart.

8. Place one butternut squash half onto foil, cut side up, across the kitchen twine. Place the other half next to it on the foil. Line inside with stuffing mixture, pressing down to thinly coat the inside of the squash.

9. Nestle the delicata squash into butternut squash, line inside with stuffing mixture, pressing gently.

10. Nestle the zucchini (trimming if necessary) into the delicata squash, cover the top with a thin layer of stuffing mixture.

11. Top squash half with the other stuffed half, cut sides facing each other. Press together to seal. Tightly tie twine around squash to secure. Wrap squash in foil and place into a 7 x 11, glass baking dish, leaning squash up against the side.

12. Bake in the center of the over for 30 minutes. Using oven mitts, flip foil packet and cook another 40-50 minutes, until soft.

13. Remove from oven, open foil.

14. Let stand 15 minutes, slice with serrated knife, into 1 ½ inch slices. Top with parsley.

Summer Salad Trio

Ingredients

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