2medium leeksthinly sliced and soaked in water, drained
4tablespoonsextra-virgin olive oildivided
1/2cupdry white wine
4cups1 medium whole butternut squash
2tablespoonseachsalt and black pepper
1tablespoonchopped fresh thyme leaves
1quartchicken brothless depending on desired texture, use vegetable broth if making vegetarian
Place cubed bread on baking trays to dry out for a few hours or overnight.
Heat 2 tablespoons olive oil in a skillet over medium heat until hot. Sauté leeks until softened, stirring ocassionally. Add white wine and cook until wine evaporates; remove from heat.
Peel and quarter squash. Coat with remaining 2 tablespoons of olive oil. Roast in a 425 degree F oven for 45 minutes or until tender and starting to turn golden brown. Chop into small cubes.
In a large bowl combine bread, leeks, butternut squash, salt, pepper and thyme. Pour ½ of broth over bowl and mix to combine. Continue to add stock until desired consistency is reached.
Preheat oven to 350° F. Grease a 9x13-inch baking dish and add the stuffing to the prepared baking dish, top with thin slices of butter, and bake for 25 to 30 minutes, or until top is starting to brown.