Fall Roasted Vegetable Casserole | Saverd

Ingredients

• 1 1/4 cups (295 ml) vegetable broth, divided
• 2 shallots, minced
• 1 small yellow onion, diced
• 1 cup (135 g) celery, diced
• 1 gala apple, cubed
• 1/3 cup (43 g) dried cranberries
• 1 tablespoon fresh rosemary, minced
• 1/2 teaspoon fresh thyme, chopped
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 4 cups (530 g) butternut squash, cut into ½” cubes (about 1/2 medium)
• 16 ounces (450 g) Brussels sprouts, cut in half
• 1/2 cup (55 g) pecans, roughly chopped