Gluten-Free Vegetable Socca Stuffing

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1 day old socca (we did a thin version so it would be crispy, a 1-1 ratio)

2-4 beets

1 bulb of fennel

1 winter squash (we did blue hubbard)

Fresh rosemary, sage, thyme

coconut oil

cinnamon (we just sprinkled some in)

3/4 cup carrot cheez sauce (could do 1 cup, depends how coated you want stuffing to be)

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