Butternut Squash and Andouille Stuffing

1 . Stage

Preheat 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°.

2 . Stage

Heat 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.

3 . Stage

In 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).

4 . Stage

Transfer 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.

5 . Stage

Let rest for 10 minutes, garnish with parsley and serve.