Cheesy Butternut Squash Stuffing

• 3/4 loaf chewy artisan multigrain bread (about 8 thick slices)
• 1 pound butternut squash, peeled and cubed
• 1 sweet onion- sliced thinly
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh sage- coarsly chopped
• 1 teaspoon dried thyme
• salt and course ground black pepper
• 2 cups chicken broth
• 1 1/2 cups grated parmesan cheese (or any nutty, delicate cheese)
• 1 1/2 cups quartered crimini mushrooms

1. Preheat oven to 350 degrees
2. Tear bread into 1 inch chunks and bake until crispy (about 10 minutes)- set aside
3. Turn oven temperature up to 400 degrees
4. combine onion, mushrooms, squash, oil, thyme, sage, salt and pepper in bowl and toss.
5. Spread in single layer on baking sheet and roast until squash is tender (about 20 mintues)
6. Butter a 13x9 inch baking dish.
7. Layer into dish in the following order: bread, squash mixture, cheese- repeat.
8. Evenly pour broth over top and bake for 30-40 minutes until top is crispy and golden brown. Enjoy!

bread, butternut squash, sweet, extra virgin olive oil, fresh sage coarsly, thyme, salt, chicken broth, parmesan cheese, crimini mushrooms

Taken from food52.com/recipes/1492-cheesy-butternut-squash-stuffing (may not work)