1 medium sweet potato, cubed
1/2 medium butternut squash, cubed
8 cups bread, cubed and lightly toasted in a 350 degree oven (I used a round loaf of rosemary and olive oil bread, and some french bread)
10 ounces mushrooms, chopped
2 cups leeks, chopped
2 cups celery, chopped
1 cup carrots, chopped
3 cloves garlic, minced
2 tablespoons sage, plus more for roasting veggies
2 tablespoons rosemary, plus more for roasting veggies
2 tablespoons thyme, plus more for roasting veggies
2 cups vegetable broth
2 teaspoons salt (or to taste)
1 teaspoon pepper (or to taste)
Preheat the oven to 350. Put the cubed butternut squash and sweet potato on a sheet pan, sprayed with oil. Spray the tops of the squash and sweet potato with a little oil. Sprinkle with a little salt, pepper, sage, rosemary, and thyme. Roast for about 25 minutes, or until tender, stirring occasionally.
Meanwhile, prepare the rest of the veggies. Spray a large skillet with oil. Add the mushrooms, leeks, celery, carrots, garlic, sage, rosemary, thyme, salt, and pepper. Saute until all veggies are tender- about 6-8 minutes. If needed, add a few splashes or vegetable broth. Once the veggies are tender, add 2 cups of vegetable broth.
In a large bowl, combine the bread, roasted veggies, and sauteed veggies. Mix well. Transfer to an oiled baking dish, bake at 350 for about 35-40 minutes, or until golden and heated through.