If you are starting with a fresh uncooked butternut squash, preheat oven to 425 degrees F and cut the squash in half the long way and remove seeds. Place cut side up on a foil lined pan and place a pat of butter into each cavity. Cover with parchment and foil and bake until fork tender, about 45-60 minutes.

Cool, remove the flesh and mash. The squash can be made in advance or use leftovers from your Thanksgiving dinner.

Cut the bread into one-inch cubes and bake for 5-10 minutes at 325 degrees F to dry out and toast, flipping half way through. Place in a large bowl once they are toasted. This step can be done in advance.

Preheat oven to 350 degrees F.

Heat the broth and pour over the bread and let sit.

In a large saute pan, melt butter over medium heat and add onions, celery, poultry seasoning, salt and pepper and saute until the vegetables are tender, about five minutes.

Add the cut up cooked turkey and heat and toss then add into the soaking bread cubes and toss.

Stir in the beaten eggs and combine.

Heat the butternut in the microwave to hot and mix into the mixture.

Butter a 9x13x3-inch casserole dish and pour in the mixture.

Spray a piece of parchment paper and place (spray-side down) over the casserole dish then top with foil and bake for 30 minutes.

Uncover and sprinkle the top with both cheeses and broil for 3-5 minutes until browned and bubbly.

Serve immediately.