Sausage Stuffing With Fennel And Roasted Squash

• Nonstick vegetable oil spray
• 4 cups 1/2- to 3/4-inch cubes peeled seeded butternut squash (from one 13/4-pound squash)
• 1/2 cup (1 stick) unsalted butter
• 3 cups chopped onions (about 1 pound)
• 2 cups chopped celery (4 to 5 stalks)
• 1 1/2 cups coarsely chopped fresh fennel bulb (about 1 medium)
• 1 1-pound pork sausage log
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh marjoram
• 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
• 2 large eggs
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon coarsely ground black pepper
• 1 cup (or more) low-salt chicken broth

1. Preheat oven to 350u0b0F. Spray rimmed baking sheet with nonstick spray. Scatter squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash until tender, stirring occasionally, about 55 minutes. Transfer to large bowl; cool.
2. Melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Saute 8 minutes. Add sausage. Saute until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all herbs; saute 1 minute longer. Add to bowl with squash. DO AHEAD:
3. Cool, cover, and chill.
4. Preheat oven to 350u0b0F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
5. Butter 13x9x2-inch baking dish. vegetable mixture into bread. Whisk salt, and pepper in small bowl to blend whisk in 1 cup broth. Add egg mixture stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
6. Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.

vegetable oil spray, butternut, butter, onions, celery, fresh fennel bulb, pork sausage, fresh italian parsley, fresh sage, fresh marjoram, generous, eggs, salt, ground black pepper, chicken broth

Taken from www.epicurious.com/recipes/food/views/sausage-stuffing-with-fennel-and-roasted-squash-350469 (may not work)