Ingredients for Sausage Stuffing with Fennel and Roasted Squash

• Nonstick vegetable oil spray

• 950ml 1/2- to 3/4-inch cubes peeled seeded butternut squash (from one 1.5kg squash)

• 110g (1 stick) unsalted butter

• 675g chopped onions (about 450g )

• 200g chopped celery (4 to 5 stalks)

• 230g coarsely chopped fresh fennel bulb (about 1 medium)

• 450g pork sausage log

• 1/4 cup chopped fresh Italian parsley

• 2 tablespoons chopped fresh sage

• 2 tablespoons chopped fresh marjoram

• 2875ml (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 575g)

• 2 large eggs

• 1 1/2 teaspoons fine sea salt

• 1 teaspoon coarsely ground black pepper

• 240ml (or more) low-salt chicken broth

Preheat oven to 177°C. 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.

Melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Sauté 8 minutes. Add sausage. Sauté until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all herbs; sauté 1 minute longer. Add to bowl with squash. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.

Preheat oven to 177°C. 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.

Butter 13x9x2-inch baking dish. vegetable mixture into bread. Whisk salt, and pepper in small bowl to blend whisk in 240ml broth. Add egg mixture stuffing, tossing to combine evenly and adding more broth by 60ml fuls if dry. Transfer stuffing to prepared dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.

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