2 large leeks, white and pale green parts only, thinly sliced
One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes
5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces)
3 tablespoons extra-virgin olive oil
4 medium carrots, peeled and cut into 1/2-inch cubes
3 medium parsnips, peeled and cut into 1/2-inch cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh thyme leaves
1 teaspoon ground allspice
Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes
Zest of 1 large lemon
One 8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups)
3 large eggs, at room temperature, beaten
1 1/4 cups (6 ounces) dried cranberries
1/4 cup frozen apple juice concentrate, thawed
3/4 cup vegetable stock
5 ounces (about 2/3 cup) goat cheese, coarsely crumbled (about 2/3 cup), optional
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