Ingredients

1 tablespoon olive oil
1 onion, diced
1 clove garlic, minced
2 small apples, peeled, cored and diced
½ teaspoon salt
¼ teaspoon Black Pepper
1 tablespoon minced fresh sage leaves
1 ½ teaspoons minced fresh thyme leaves
1 10-ounce loaf crusty bread, stale, cut into ¾-inch cubes
¾ cup shredded cheddar cheese, 3 ounces
¾ cup pumpkin puree, not pumpkin pie filling
½ cup vegetable broth
1 large egg

Directions

Preheat the oven to 375ºF. Lightly grease a 3-quart (9×13-inch) casserole dish with an oil mister or cooking spray and set aside.

Add the olive oil to a medium skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds, until fragrant. Add the apples and cook, stirring occasionally, until softened, about 5 minutes. Stir in the salt, pepper, sage and thyme. Pour into a large bowl and add the bread cubes and cheese.

In a small bowl, whisk together the pumpkin puree, broth and egg until combined. Pour it over the veggies, bread and cheese and toss until everything is combined and the pieces are evenly coated.

Transfer the mixture to the prepared baking dish and cover with aluminum foil. Bake for 30 minutes. Remove the foil and bake until the top is golden brown and crisp, about 20 minutes more.