Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

INGREDIENTS

• Sea salt and pepper to taste
• 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
• 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
• 1/3 cup pecans or walnuts
• 1 pound brussels sprouts, halved
• 1 medium gala apple, cut into a 1/2 inch dice
• 1 pound butternut squash, cubed
• 2 shallots, thinly sliced
• 1 cup celery, diced
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme
• 1 1/2 cup vegetable broth (plus extra as needed)
• 1 cup onion, diced
• 1/3 cup dried cranberries
• 1 teaspoon chopped fresh sage