Gluten-Free Fall Vegetable Casserole Recipe with Vegan Variation

Ingredients

• 1¼ cups vegetable broth, divided
• 2 shallots, finely minced
• ¾ cup diced onion
• 1 cup diced celery
• 1 Honeycrisp or Gala apple, washed, skin on, diced
• ½ cup dried cranberries or dried cherries
• ½ cup diced dried apricots
• 1 tablespoon finely chopped fresh rosemary
• ½ teaspoon chopped fresh thyme
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 4 cups butternut squash cut into ½-inch pieces
• 1 pound fresh Brussels sprouts
• 2 tablespoons maple syrup or honey
• ½ cup roughly chopped pecans, walnuts or pepitas
• Olive oil, as needed, to drizzle on top of the casserole