8 tablespoons extra virgin olive oil, divided
5 pounds butternut squash peeled
Kosher salt and fresh ground black pepper
2 medium leeks, light green and white portion sliced
2 cups celery (about 4 large stalks) diced
1 cup Pinot Gris wine
1 16 oz bag Artisan bread stuffing
3 tablespoons fresh thyme or sage, or combination, chopped
1 quart vegetable or mushroom stock
Preheat oven to 425°. Toss squash in 3 tablespoons of olive oil and place in one layer on a rimmed baking sheet. Sprinkle with salt and roast approximately 25 minutes or until tender. Stir halfway through.
On medium heat, heat 3 tablespoons of olive oil in a sauté pan and add drained leeks, celery and 1 teaspoon salt. Stir and sauté until softened, about 5 minutes, and add wine. Increase heat to medium high and let wine reduce by half. Remove from heat.
Place bread stuffing in a large bowl and add roasted squash, celery-leek mixture, herbs, 2 teaspoons salt and ½ teaspoon freshly ground black pepper. With a large spoon, mix to combine and add stock and stir until all bread is softened.
Place in an oiled 9” x 13” baking dish and drizzle the top with 2 tablespoons of olive oil.
At this point, you can cover and refrigerate stuffing for 3 days.
When ready to serve, remove from refrigerator, uncover and place in a preheated 350° oven, for approximately 30 minutes or until the top is golden brown and it is heated through.