Sweet and Savory Root Vegetable Stuffing

Name: Sweet and Savory Root Vegetable Stuffing
Ingredients: 2 large leeks, white and pale green parts only, thinly sliced; One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes; 5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces); 3 tablespoons extra-virgin olive oil; 4 medium carrots, peeled and cut into 1/2-inch cubes; 3 medium parsnips, peeled and cut into 1/2-inch cubes; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh thyme leaves; 1 teaspoon ground allspice; Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes; Zest of 1 large lemon; One 8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups); 3 large eggs, at room temperature, beaten; 1 1/4 cups (6 ounces) dried cranberries; 1/4 cup frozen apple juice concentrate, thawed; 3/4 cup vegetable stock; 5 ounces (about 2/3 cup) goat cheese, coarsely crumbled (about 2/3 cup), optional