Preheat oven to 350℉.

Lay bread slices out on large cookies sheets and toast in oven for 15 mins per side or until moisture is mostly gone. Another option is to lay bread slices out flat over night and let become stale permitting air is not humid. Let cool, cut into 1/2 inch squares & place into large mixing bowl. Set aside.

Slice off a small portion of bottoms of squashes so they stand flat & cut squashes in half. Remove seeds, drizzle with olive oil and sprinkle with salt & pepper. Line a large cookie sheet with parchment paper and place squashes face down. Bake in a 350℉ oven for 30-40 mins or until squash just begins to cook.

Meanwhile, in a large frying pan over med/high heat add olive oil and butter. Sauté onion until sweating, about 3-4 mins. Add celery and continue sautéing for another 3-4 mins, Add mushrooms, continue sautéing until they begin to loose their moisture and reduce in size. At this point add garlic, herbs & spices. Continue cooking for another 3-4 mins stirring frequently. Add to bread.

In the same frying pan sauté Italian sausage until golden brown, about 5-7 mins. Add to bread mixture. If sausage is high in fat, transfer with slotted spoon and discard excess grease.

Pour the first cup of stock over bread mixture and mix well. Continue adding broth to the level of moisture preferred. Once dressing is well mixed scoop a heaping cup into each of the partially baked squash halves. Cover pan well with aluminum foil and continue baking an additional 30 mins or until squash is tender. (Note: If using less broth place squash in a 1/4 inch water bath for final baking)