This plant-based dish embodies the essence of autumn, bringing together a medley of seasonal ingredients and aromatic herbs to create a flavorful and comforting stuffing. It will elate those with vegan and vegetarian preferences without compromising on taste.

Vegan Harvest Stuffing

Preheat oven to 300 degrees. Lightly spray a large rimmed baking pan with cooking spray; spread bread cubes in prepared baking pan. Bake for 20 to 22 minutes or until crisp, stirring halfway through. Remove from oven; cool. Transfer to a large bowl. 

Increase oven temperature to 350 degrees. Spray a 3-qt. baking dish with nonstick spray; set aside. 

Cut butternut squash into 1/2-inch cubes. Melt vegan butter and olive oil in a large skillet. Add butternut squash, Brussels sprouts and onion; cook over medium heat for 8 to 10 minutes or until slightly crisp, stirring occasionally. Add apple and chopped celery; cook for 2 to 3 minutes or until fork-tender. Season with 2 tsp. garlic pepper and poultry seasoning.

Add vegetable-and-apple mixture to bread cubes in large bowl; toss to combine. Drizzle with just enough broth to moisten, gently tossing to combine. Season with remaining 1 tsp. garlic pepper seasoning; add remaining broth, if needed. Transfer to prepared baking dish; cover with foil.

Bake for 30 minutes. Uncover; gently stir. Bake, uncovered, for 20 to 25 minutes more or until stuffing reaches 165 degrees and top is slightly toasted. Sprinkle with toasted hazelnuts if desired. Garnish with fresh thyme, if desired.