Preparation

• The night before making this dish, cut the bread into 1 inch cubes and lay evenly on parchment to allow to dry out. If you are short on time, you can lay the cubed bread in a single layer on several baking sheets and bake for about 30 minutes at 325°F. When you are ready to prepare the stuffing, transfer all of the bread into a large mixing bowl.
• Preheat oven to 375°F. Over medium-high heat, melt one stick of butter. Add the onion and celery and sauté until the onions start to become translucent. Add in the chopped sage and allow to cook another minute or so. Set aside.
• While the celery and onions cook, whisk together the chicken broth, eggs, thyme, salt and pepper. Pour the egg and broth mixture over the cubed bread and toss to coat evenly. Add the celery and onion mixture and toss with the bread. Make sure to add in all the extra liquid from the butter here. Stir in the butternut squash last.
• Pour the stuffing into a greased 9x13 pan or large casserole dish. Drizzle the remaining 3 tablespoons of butter over top, paying extra attention to any spots that may look dry.
• Cover with foil and bake for about 30 minutes. Remove the foil and bake for another 10-15 minutes or until the top is golden brown, the squash is softened and the middle has set. Cool for several minutes before serving.