Butternut Squash Vegducken With Mushroom Cranberry Stuffing

Ingredients

• ½ cup raw pumpkin seeds (pepitas)
• 1 (8"-long) sweet potato (about 1 pound)
• 1 (6"-long) parsnip, peeled (about 2 ounces)
• 1 (9"-long) butternut squash (about 4½ pounds)
• 4 garlic cloves
• 1 teaspoon thyme leaves
• 1 teaspoon paprika
• 6 tablespoons olive oil, divided
• 1 tablespoon plus 1 teaspoon kosher salt, plus more
• 16 ounces cremini mushrooms, coarsely chopped, divided
• 2 large eggs
• 1 cup finely grated Parmesan
• ½ cup fresh breadcrumbs
• ⅓ cup dried cranberries
• 6 tablespoons coarsely chopped parsley, divided
• ½ teaspoon freshly ground black pepper, divided, plus more
• 2 shallots, quartered
• 2 bay leaves
• 4 cups homemade or store-bought low-sodium vegetable broth
• 2 tablespoons all-purpose flour
• ½ cup dry white wine
• Flaky sea salt
• Kitchen twine

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