Baked Butternut Squash With Italian Sausage Stuffing

Ingredients

• 20 ounces sourdough bread, cut into 1-inch cubes and dried out
• 5 cups cubed butternut squash (about one medium size squash)
• 2 tablespoons of olive oil
• 1 teaspoon each of salt and pepper
• 1 pound ground sweet italian chicken or turkey sausage, casing removed
• 3 cloves of garlic, minced
• 1 large onion, finely chopped
• 2 celery sticks, finely chopped
• 4 tablespoons fresh sage leaves, finely chopped
• 2 tablespoons fresh thyme leaves, chopped
• 2 eggs, beaten
• 3 1/2 cup chicken or turkey stock
• 1/2 cup parmesan cheese, grated
• 1/2 cup asiago cheese, shredded
• 1/2 cup butter, melted (1 stick)
• nonstick oil spray