Preheat oven to 400° degrees.
Prepare a baking vessel (roughly the size of a 9x13" pan)
Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with sea salt and pepper.
Roast until the vegetables are very tender, and remove from oven (~ 30-35 min)
Reduce oven heat to 350° F
Heat the other 2 tbsp olive oil in a large pot, over medium-high.
Sauté the onion and celery, until translucent (~ 5-8 min).
Add the bread cubes, and continue to sauté until the bread is golden brown.
Add a strong pinch of sea salt and freshly ground black pepper.
Combine the roasted vegetables, toasted bread cubes, vegetable broth, cranberries, pecans, and seasonings.
Stir the mix till the broth has almost entirely absorbed in the toasted bread.
Transfer to a baking dish and bake at 350° F for about 20 minutes.