Name: Sausage Stuffing with Fennel and Roasted Squash
Yield: 8 to 10 Servings
Ingredients: Nonstick vegetable oil spray; 4 cups 1/2- to 3/4-inch cubes peeled, seeded butternut squash (from one 1 3/4-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

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