Prep Time45 minutes
Cook Time45 minutes
Total Time90 minutes
You could use many types of bread, but white sandwich bread is usually the most-liked bread for stuffing. I used Dave's Killer White Bread for this recipe.
Some people recommend cutting the bread into cubes before leaving it to dry out, however I found that the bread is much easier to cut once it's already dry.
If you're in a bind and you don't have time to leave your bread overnight to dry, you can spread the bread out in a baking tray and bake it at 350°F for 5 minutes (until just dried, but not toasted).
Leftovers: Store in an airtight container in the refrigerator. The stuffing can be frozen for longer storage.
Reheat: Heat in the oven at 350°F. The squash will take about 15-17 minutes to heat all the way through, but if you're just heating the stuffing, it should heat up in about 12 minutes. Add some broth to the stuffing to keep it from drying out.