Pumpkin Stuffing & Sausage Stuffing with Fennel and Roasted Squash

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

Preheat oven to 350°F.

1. Spray rimmed baking sheet with nonstick spray.
2. Scatter squash on sheet in single layer; sprinkle lightly with salt and pepper.
3. Roast squash until tender, stirring occasionally, about 55 minutes.
4. Transfer to large bowl; cool.

1. Melt butter in heavy large skillet over medium heat.
2. Add onions, celery, and fennel. Sauté 8 minutes.
3. Add sausage. Sauté until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes.
4. Add all herbs; sauté 1 minute longer.
5. Add to bowl with squash.

DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.

Preheat oven to 350°F.

1. Divide bread between 2 rimmed baking sheets.
2. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total.
3. Transfer to very large bowl and cool. Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread.
4. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth.
5. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry.
6. Transfer stuffing to prepared dish.
7. Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes.
8. Let stand 10 minutes.