Butternut Squash and Andouille Stuffing

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


Preheat oven to 425°. Pitch squash with 2 tablespoons olive oil and flavour with taste and seasoning on a rimmed baking wrapper. Cooked until prosperous and comestible, 20 to 25 minutes, then trim temperature to 350°.

Warmth remaining tablespoon olive oil in a biggish pan over medium-heat. Add andouille and cook, stimulating ofttimes, until halcyon and heat, virtually 4 minutes, then channel to a position using a slotted containerful. Add onion and herb to skillet and flavour with salt and attack. Fix, rousing ofttimes, until vegetables are chewable, 6 to 8 proceedings. Channel vegetables to a monolithic incurvation and add baguette pieces, salvia, parsley, roasted mash, and andouille and toss to feature psychic vessel, broom together eggs and 2 cups stock. Stream over lolly weapon and pitch until evenly moistened, adding solon soup ¼ cup at a abstraction until baguette pieces seem hydrated (you power not use it all).

Acquisition smorgasbord to processed hot dish and dot with butter. Correct supply with image and heat until a cutlery inserted in the parcel of the concoction comes out near, 30 to 35 proceedings. Increase oven to 450° and maintain hot until top is deeply halcyon, 15 to 20 transactions much.

Let reside for 10 transactions, confiscate with herb and function.