Rye And Butternut Squash Dressing

• 1 1/2 pounds cubed butternut squash
• 3 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 large garlic cloves, chopped
• 8 ounces cremini mushrooms, sliced
• 2 celery stalks, chopped
• 3/4 teaspoon kosher salt
• 2 loaves (1 lb. each) stale artisan-style rye bread*, cubed
• 3 to 4 cups reduced-sodium mushroom or vegetable broth, warmed
• 1/2 cup chopped flat-leaf parsley

1. AT HOME (UP TO 1 DAY AHEAD)
2. Preheat oven to 375u0b0. Toss squash with 1 tbsp. oil. Spread out on a baking sheet and roast until tender when pierced with a fork, about 15 minutes.
3. Meanwhile, heat remaining 2 tbsp. oil in a large frying pan. Cook onion, garlic, mushrooms, and celery, stirring often, until softened and starting to brown. Sprinkle with salt, then transfer to a large mixing bowl.
4. Add bread cubes, roasted squash, broth, and parsley; toss gently to combine. Transfer to a greased 9- by 13-in. baking dish.
5. AT THE PARTY
6. Bake at 350u0b0 until warm in the center and top is just toasted and crusty, about 1 hour.
7. *If you like a heartier flavor, use dark rye. Otherwise, use light rye, a mix of rye and sourdough, or all sourdough.

butternut squash, olive oil, onion, garlic, cremini mushrooms, celery stalks, kosher salt, loaves, mushroom, flatleaf

Taken from www.myrecipes.com/recipe/rye-butternut-squash-dressing (may not work)