Sausage Stuffing with Fennel and Roasted Squash – Love This Cookbook

Ingredients

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