1 Veggie Box dumpling squash
½ cup butter, softened (1 stick)
1/2 of Veggie Box Onions, finely chopped
3 stalks celery, finely chopped (about 1 cup)
1/2 of Veggie Box cabbage, sliced thin
1 tbsp Veggie Box fresh sage, finely chopped
1 tbsp fresh thyme, finely chopped
2 cloves of Veggie Box Garlic
3 cups vegetable stock
2 eggs
¼ cup fresh parsley, chopped
16 cups day–old, cubed French or Italian bread

1 Veggie Box dumpling squash 1/2 of Veggie Box Onions, finely chopped 3 stalks celery, finely chopped (about 1 cup) 1/2 of Veggie Box cabbage, sliced thin 1 tbsp Veggie Box fresh sage, finely chopped 1 tbsp fresh thyme, finely chopped 2 cloves of Veggie Box Garlic 3 cup s vegetable stock 2 eggs 16 cup s day–old, cubed French or Italian bread

Preheat the oven to 375°F. Slice the squash into quarters and then roast for about 30 minutes. Melt the butter in a pot over medium heat. Add the onions, garlic, celery, cabbage, sage, and thyme and cook for 3 minutes. Add in the squash. Cook and stir occasionally for 5–7 minutes or until softened. Add the broth, bring to a simmer, then remove from the heat. Beat the eggs in a 6–qt. mixing bowl and add the chopped parsley. Stir in the cubed bread and the broth mixture. Transfer the mixture to a buttered baking dish. Cover and bake for 30 minutes. Uncover and bake for 15–20 minutes or until the top is golden brown.