Sausage Stuffing with Fennel and Roasted Squash

Ingredients

• 4 cups cubes butternut squash peeled seeded (from one)
• 2 cups celery chopped (4 to 5 stalks)
• 2 large eggs 
• 1.5 cups fennel bulb fresh coarsely chopped ( 1 medium)
• 2 tablespoons marjoram fresh chopped
• 2 tablespoons sage fresh chopped
• 1 teaspoon coarsely ground pepper black
• 1 cup low-salt chicken broth ()
• 1 pound onions chopped
• 0.3 cup parsley fresh italian chopped
• 1 pound pork sausage log 
• 1.5 teaspoons sea salt fine
• 0.5 cup butter unsalted (1 stick)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan

Directions

1. Preheat oven to 350°F. Spray rimmed bakingsheet with nonstick spray. Scatter squash onsheet in single layer; sprinkle lightly withsalt and pepper. Roast squash until tender,stirring occasionally, about 55 minutes.
2. Transfer to large bowl; cool.
3. Melt butter in heavy large skillet overmedium heat.
4. Add onions, celery, andfennel. Sauté 8 minutes.
5. Add sausage. Sautéuntil vegetables are tender and sausage iscooked through, breaking up sausage withfork, about 10 minutes.
6. Add all herbs; sauté1 minute longer.
7. Add to bowl with squash.DO AHEAD: Can be made 1 day ahead.Cool, cover, and chill.
8. Preheat oven to 350°F. Divide breadbetween 2 rimmed baking sheets.
9. Bakeuntil bread is crusty but not hard, reversingsheets after 5 minutes, 10 to 12 minutestotal.
10. Transfer to very large bowl and cool.
11. Butter 13x9x2-inch baking dish.vegetable mixture into bread.
12. Whisksalt, and pepper in small bowl to blendwhisk in 1 cup broth.
13. Add egg mixturestuffing, tossing to combine evenly andadding more broth by 1/4 cupfuls if dry.
14. Transfer stuffing to prepared dish.
15. Bake stuffing uncovered until cookedthrough and brown and crusty on top,60 minutes.
16. Let stand 10 minutes.