Roasted Vegetable Stuffing with Fresh Herbs – Soil Born Farms

Ingredients

• Cooking spray
• 9 ounces sourdough or artisanal bread, cut in ½-inch dice
• ½ pound winter squash (butternut, kabocha or sugar pie pumpkin), peeled, cut in ½-inch dice
• ½ pound sweet potato, peeled, cut in ½-inch dice
• 1 pound brussels sprouts, quartered if large or halved if small
• 2 apples, cored, cut in ½-inch dice
• 1 fennel bulb, coarsely chopped
• 4 shallots, sliced
• 2 tablespoons olive oil, divided
• ½ teaspoon sea salt
• ¼ teaspoon, freshly ground black pepper
• 1 ⅔ cup vegetable broth
• 1 large egg, beaten
• 1½ teaspoons fresh thyme, chopped
• 1½ teaspoons fresh rosemary, chopped
• 1½ teaspoon fresh sage, chopped
• ⅓ cup pecans, chopped
• 1 tablespoon fresh parsley, chopped