Vegetarian Thanksgiving Dressing from Food 52

It's traditional to have Dressing for Thanksgiving but Vegetarians either miss out or you make a traditional version and omit the Turkey Drippings. This is a delicious option for a a Vegetarian Dressing.
I've adapted it without compromising the original recipe.
My wife usually makes ours with a Vegetarian Chicken Broth but then the others don't get to enjoy the traditional flavor of Turkey Dressing. I'll make this for the Vegetarians in our family and I'm sure others will like it too.

This is the photo from Food 52.

The following are my photos:

Squash, Brussels Sprouts, Scallions, Apple mixed with Olive Oil.
Sea Salt and Fresh Ground Black Pepper to taste.

Roasting Pan brushed with Olive Oil.
I Roasted it for about 25-30 minutes, sitting half way .

Onion and Celery sautéing in Olive Oil.

Bread added to the Onion and Celery. I recommend
a Large Skillet for this process.

Added the Bread. 

Added Cranberries, Pecans and Broth and Herbs.

Ready for the oven again. Baking for
30 minutes, stirring half way.

Out of the Oven and transferred to a Casserole Dish for serving.

Here's what you'll need:
Preheat the oven to 400 degrees.
A traditional Roasting Pan, brushed with Olive Oil.

1 Pound of Butternut Squash, cut into cubes.
1 Pound of Brussels Sprouts, cut in half.
1 Large Jonagold Apple, cut into 1/2" pieces.
2 Shallots, thin sliced.
4 TBS Olive Oil, divided.
1 C Diced Onion
1 C Diced Celery
1 Day old Baguette, cubed
1 1/2 C Vegetarian Chicken Broth, I use either Frontier Powder of Better than Bouillon No Chicken.
2 tsp Fresh chopped Rosemary
1 tsp Fresh chopped Thyme
1 tsp Fresh chopped Sage
1 C Dried Cranberries
1 C Roughly chopped Pecans
Sea Salt and Black Pepper to taste.

In a Large Mixing Bowl:
Squash
Brussels Sprouts
Apple
Shallots
2 TBS of the Olive Oil
Salt and Pepper to taste.
Mix to combine well.
Transfer to the Roasting Pan.
Roast just until tender and Golden Brown.
Remove Pan from Oven.

Reduce heat to 350.

In a Large Saucepan on Medium High Heat:
2 TBS of the Oil, until Hot.
Onion
Celery
Sauté until Translucent, about 8 minutes, stirring often.
Add Bread Cubes
Mix to Combine Well.
Cook for a few minutes to Brown the Bread.
Spoon into the Roasted Vegetables

Add:
Broth
Herbs
Cranberries
Pecans
Gently Mix to Combine Well.

Bake at 350 Degrees for 30 minutes.
Stir half was through.

Transfer to a Large Serving Bowl
Serve Hot.

Enjoy!
Peace in the Kitchen!