Heat oven to 400°F. Toss the squash or sweet potato, Brussels sprouts, and apples on parchment paper with salt and pepper. Roast vegetables until they are tender, about 25-30 minutes. Remove from oven and set aside. Reduce oven heat to 350°F.
Saute the onion and celery in vegetable broth or water about 5-8 min. When the liquid has evaporated, add the bread cubes and allow them to get golden brown with the veggies. Salt and pepper to taste.
To a large bowl, add the celery and bread mixture along with the roasted vegetables, vegetable broth, cranberries, walnuts or pecans, rosemary, thyme, and sage. Stir the mixture until the broth has almost entirely absorbed in the toasted bread. Add more broth if it’s too dry.
Transfer to a baking sheet and bake at 350 for about 30 minutes.
*Ezekiel bread is a good choice for whole-grain bread. Leave it out for a day to become slightly dry then cut into cubes [nutrition-label]
Butternut Squash, Brussels Sprouts, Apple Stuffing
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.