Adapted from Gena Ramshaw, creator of The Full Helping

| Yield: 6 servings | Time: 1 hour and 20 minutes | 

Ingredients

1 pound butternut squash, cubed

1 pound brussels sprouts, halved

2 shallots, thinly sliced

3 tablespoons olive oil, divided into 2 tablespoon and 1 tbsp

1 cup onion, diced

1 cup celery, diced

10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or gluten-free bread

1 ½ cups vegetable broth (plus extra as needed)

2 teaspoons fresh rosemary, chopped

1 teaspoon fresh thyme

1 teaspoon chopped fresh sage

⅓ cup dried cranberries

⅓ cup pecans or walnuts

Salt and pepper to taste

Preparation

Cook's Note: Prior to preparing the recipe, leave bread out for a day to dry, then cut into cubes.

Heat your oven to 400F. Toss the squash, Brussels sprouts, and shallots in 2 tablespoons of oil and season well with salt and pepper. Roast until vegetables are tender and remove from oven. Reduce oven heat to 350F.

Heat other the tablespoon of oil in a large pot. Sauté the onion and celery till translucent, about 5-8 minutes. Add the bread cubes and allow them to turn golden brown along with the veggies in the oil. Add a dash of salt and pepper.

Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix until the broth has been almost entirely absorbed by the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. 

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