Quinoa Tabbouleh Stuffing with Roasted Squash and Mushrooms

Ingredients

• 1 large loaf challah, cut into large cubes and dried out overnight (alternatively, you can toast the bread at 100 degrees Fahrenheit until lightly crispy)
• 1 1/2 cups yellow onion, diced
• 1 1/2 cups celery, diced
• 2 cups wild mushrooms, diced
• 2 acorn squash, sliced
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1-1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 3 cups low sodium vegetable broth
• 6 tablespoons butter, melted
• 1 package Cava Quinoa Tabbouleh

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