Vegetable Roast

Prep Time
2 Hours
Serves 4-6
  • 1. Preheat
    5 mins

    Preheat your oven to 350*F.

  • 2. Prep Vegetables
    10 mins

    Wash and cut your 1 butternut squash, 1 eggplant, and 1 zucchini into two even halves. Scoop out the centers.

  • 3. Prep Stuffing
    10 mins

    In a bowl combine stuffing mix, 1/2 diced onion, and 2 stalks diced celery. Mix in 1 tsp sage. Add 1 1/2 cup of vegetable broth and 1 egg. Toss mixture until moistened. Set aside.


  • 4. Assemble your Roast
    15 mins

    In a baking dish, layer together your vegetables. Start with one half of the butternut squash and then coat with butter. Spoon in a layer of stuffing. Next layer on one half of the eggplant, coat with butter. Spoon in a layer of stuffing. Top with one half of the zucchini, coat with butter then spoon on a final layer of stuffing. Repeat all steps with the other three vegetable halves.

  • 5. Sandwich
    5 mins

    Carefully sandwich the two layered halves together in the baking dish. Tie together with baking twine.

  • 6. Bake
    90 mins

    Bake at 350*F for 90 minutes.