Ingredients
1 small butternut squash (about 1 1/2 lb), diced
3 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
8 oz. andouille, sliced 1/4"-thick
1 large yellow onion, chopped
3 celery stalks, chopped
10 c. torn baguette or other crusty bread, dried overnight
1/4 c. freshly chopped sage
2 tbsp. freshly chopped parsley, plus more for serving
2 large eggs
3 c. low-sodium vegetable or chicken broth, divided
4 tbsp. butter, cut into 1/2" pieces
Preparation
Step 1Preheat oven to 425°. Toss squash with 2 tablespoons olive oil and season with salt and pepper on a rimmed baking sheet. Roast until golden and tender, 20 to 25 minutes, then reduce heat to 350°.Step 2Heat remaining tablespoon olive oil in a large skillet over medium-heat. Add andouille and cook, stirring often, until golden and crisp, about 4 minutes, then transfer to a plate using a slotted spoon. Add onion and celery to skillet and season with salt and pepper. Cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer vegetables to a large bowl and add baguette pieces, sage, parsley, roasted squash, and andouille and toss to combine.Step 3In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over bread mixture and toss until evenly moistened, adding more broth ¼ cup at a time until baguette pieces seem hydrated (you might not use it all).Step 4Transfer mixture to prepared baking dish and dot with butter. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase oven to 450° and continue baking until top is deeply golden, 15 to 20 minutes more.Step 5Let rest for 10 minutes, garnish with parsley and serve.
