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 13/4-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 1-pound pork sausage log', '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. Spray rimmed baking sheet with nonstick spray. Scatter squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash until tender, stirring occasionally, about 55 minutes. Transfer to large bowl; cool.
Melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Sauté 8 minutes. Add sausage. Sauté until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all herbs; sauté 1 minute longer. Add to bowl with squash. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. vegetable mixture into bread. Whisk salt, and pepper in small bowl to blend whisk in 1 cup broth. Add egg mixture stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.
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