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-sized squash)
• 2 tablespoons olive oil
• 1 teaspoon each salt & pepper
• 1 pound ground sweet Italian chicken or turkey sausage, casing removed
• 3 cloves garlic, minced
• 1 large onion, finely chopped
• 2 celery sticks, finely chopped
• 4 tablespoons fresh sage leaves, finely chopped
• 4 tablespoons fresh thyme leaves, chopped
• 2 eggs, beaten
• 3 1/2 cups chicken or turkey stock
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Asiago cheese, shredded
• 1/2 cup (1 stick) butter, melted
• nonstick oil spray

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