Method
1. Pre-heat oven - 200°C / 395°F
2. Add butternut squash, shallot, brussels sprouts, apple, olive oil and salt & pepper to a clean large roasting dish
3. Toss until coated
4. Roast until tender then reduce heat - approx 30 min
5. Add olive oil, onion and celery stalk to a clean large saucepan
6. Sauté until translucent - approx 8 min
7. Add bread and fry until golden brown
8. Stir in roasted squash and season with salt & pepper
9. Add fresh rosemary, fresh thyme, fresh sage, dried cranberries, walnuts and vegetable stock
10. Stir until mixture comes together and transfer to the roasting dish
11. Bake stuffing for 20 min, 175°C / 350°F
12. Serve immediately