Directions: Wash vegetables. Dice one large onion, and chop one bunch celery. Cook onion and celery in oil until they become translucent. Peel and chop 4 large carrots into pennies. Peel squash and potatoes and cut into small cubes, about one inch diameter or smaller. Lightly coat the bottom of baking pan with oil. Put the squash and potatoes in oven for 15 minutes. Toast 6 slices of bread on a cookie sheet until slightly golden. Flip each slice halfway through cooking to toast on both sides. Break bread into pieces. Combine all ingredients, and season with sage, thyme, salt, pepper. Add 2 cups water to moisten bread, and bake at 350 degree F until about 30 minutes, or until hot and steaming.