INGREDIENTS
1 lb
butternut squash
1 lb
brussels sprouts
1 medium
gala apple
2
shallots
3 tbsp
olive oil
1 cup
onion
1 cup
celery
1 1/2 cups
vegetable broth
2 tsp
rosemary
1 tsp
thyme
1 tsp
fresh sage
1/3 cup
dried cranberries
1/3 cup
pecans
1 serving
salt and pepper