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What you'll need:

• 4 cups toasted + cubed ROYO Artisan Bread (or another flavor of ROYO), about 16 slices  
• ½ lb. Brussels sprouts, cut in fourths   
• 1 cup acorn squash, cubed 
• 1 cup sweet potato, cubed  
• ½ onion, cubed  
• 2 tbsp. olive oil  
• 2 tsp. sage 
• 2 tsp. thyme  
• 4 tbsp. grass-fed butter or ghee  
• 2 cups low-sodium organic chicken broth  
• Fresh parsley and dried cranberries for garnish (optional)

How to make:

1. Toast and cube ROYO bread slices into 1-inch pieces. You can also toast slices in the oven at 350 degrees for 10-12 minutes. 
2. To roast the veggies. Preheat the oven to 400 degrees. In a medium sized bowl add the Brussels sprouts, acorn squash, sweet potato, onion, olive oil, 1 teaspoon sage, and 1 teaspoon thyme and toss to coat. Spread out veggies in an even layer on a baking sheet. Roast for about 20-30 minutes. Remove from the oven.
3. In a large bowl toss ROYO bread cubes, vegetables, butter, and remaining dried herbs. Spread into a 9x13 inch pan and pour the chicken broth on top. Cover and Bake at 350 degrees for 30 minutes and then uncover and bake for about 10 minutes more.

Serving: 12