Butternut Squash and Andouille Stuffing

Preheat oven to 425 degrees F. Toss squash with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/4 teaspoon pepper on a rimmed baking sheet. Roast until golden and tender, 20 to 25 minutes. Reduce heat to 350 degrees F. Heat remaining tablespoon olive oil in a large skillet over medium-heat. Add andouille and cook, stirring often, until golden and crisp, about 4 minutes. Transfer to a plate using a slotted spoon. To skillet, add onion and celery and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer vegetables to a large bowl and add baguette pieces, sage, parsley, roasted squash, and andouille and toss to combine. In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over bread mixture and toss until evenly moistened, adding more broth 1/4 cup at a time until baguette pieces seem hydrated (you might not use it all). Transfer mixture to prepared baking dish and dot with butter. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase oven to 450 degrees F and continue baking until top is deeply golden, 15 to 20 minutes more. Let rest 10 minutes before serving. Serve topped with parsley.