Cooking Instructions:

Preheat your oven to 400°F. Begin by poking holes in the butternut squash and baking it for 15 minutes to soften. Once softened, allow it to cool, then peel, remove the seeds, and cut the squash into 1/2 inch cubes.

On the stovetop, heat olive oil in a large skillet over medium-high heat. Add the chopped onions and sauté until they're softened. Next, add the sausage to the skillet, breaking it apart as it cooks until it's no longer pink.

Once the sausage is cooked, stir in the chopped sage and thyme, allowing the flavors to meld together. Then, combine the sausage and onion mixture with the roasted butternut squash in a large bowl.

In another large bowl, mix the dried bread cubes, pecans (if using), beaten eggs, melted butter, and the sausage and squash mixture. Gradually add chicken broth to achieve a moist but not soggy consistency.

Transfer the stuffing mixture to a greased 9x13 inch baking pan. Cover with foil and bake at 350°F for 30 minutes. After that, uncover and bake for an additional 10-15 minutes, or until the top is golden brown.

Once baked, remove the stuffing from the oven and let it cool for a few minutes before serving. Garnish with fresh thyme for added flavor and presentation.

Extra Tips:

To avoid soggy stuffing, be sure to dry out your bread cubes beforehand by leaving them out overnight or by baking them at a low temperature.

Feel free to experiment with various ingredients such as diced apples, cranberries, or even mushrooms to elevate the flavor of your stuffing.

If you're looking for a gluten-free or paleo alternative, consider using vegetables and fruits in place of bread. Enjoy your delicious butternut squash stuffing!