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.
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