Peel butternut squash with a peeler and place in a microwave-safe bowl. Heat squash in the microwave for 5 minutes or until soft. Allow to cool, then cut squash in half. Remove seeds with a spoon and cut squash into 1-inch cubes.
Add olive oil to bowl and toss squash to coat. Once coated, pour squash onto prepared baking sheet and spread out into an even layer.
Bake for 10-15 minutes or until squash has softened (test with a fork). Once baked, set squash aside.
In a large skillet over medium-high heat, cook and crumble sausage until no longer pink, about 10-12 minutes. Once cooked, drain and discard any grease.
Return skillet to heat and add onion and celery. Cook, stirring frequently, for 4-6 minutes or until vegetables are tender. Remove saucepan from heat and set aside.
In a 13-quart mixing bowl, add the melted butter, eggs, sage, thyme, salt, butter, nutmeg, and allspice. Whisk well to combine.
Add cooked squash, cooked sausage and vegetables, and breadcrumbs to bowl, then use a spatula to gently toss ingredients together.
Working in batches, slowly pour a little chicken broth over the stuffing, then gently mix. If needed, add more chicken broth and mix again. Only use enough chicken broth so that the bread is moistened but not soaked.
Pour the butternut squash stuffing mixture into the prepared baking dish and spread into an even layer. If desired, top with chopped walnuts.
Bake for 30-35 minutes or until heated through.
* To dry out bread: The easiest way is to cut the bread into 1-inch cubes and leave it out, uncovered, overnight; the bread will be dry and crunchy by morning. If you need to dry bread fast, you can cut it into 1-inch cubes and bake on a baking sheet at 400 degrees F for 20-25 minutes, stirring halfway through. Bread should be crisp and slightly golden but not overly browned.
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