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Cut the vegetables in half and scoop out the insides to create cavities.
Start with the largest butternut squash and layer the smaller vegetables inside.
Sauté vegetable scraps with mushrooms, garlic, shallot, and thyme.
Add breadcrumbs and parmesan to the sautéed mixture to create stuffing.
Prepare a butter sauce with thyme, garlic, red-pepper flakes, and maple syrup.
Brush the butter sauce over each layer of vegetables.
Tie the two halves of the Vegducken together with butcher's twine.
Prepare a gremolata with butter sauce, fresh herbs, and lemon juice to serve.