1. Preheat5 mins
Preheat your oven to 350*F.
2. Prep Vegetables10 mins
Wash and cut your 1 butternut squash, 1 eggplant, and 1 zucchini into two even halves. Scoop out the centers.
3. Prep Stuffing10 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 Roast15 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. Sandwich5 mins
Carefully sandwich the two layered halves together in the baking dish. Tie together with baking twine.
6. Bake90 mins
Bake at 350*F for 90 minutes.