12 oz. Brown 'n Serve sausage roll (original or sage)
1 cup chopped celery
1 cup chopped onion
1/2 stick butter
2 teaspoon sage (omit if using sage recipe)
2 cups chicken broth
1 (16 oz.) herb seasoned stuffing mix

Crumble sausage; sauté onions and celery in butter until tender. In a bowl, mix sausage, stuffing, celery, onions and sage. Stir in chicken broth.

Cut squash into halves. Fill 4-6 squash halves and bake until tender at 325°F for approximately 45 minutes in a shallow baking dish.

Stuffing can also be used for turkey.