Rustic Herb and Veggie Stuffing


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.