FOLLOW the instructions on the artisan bread mix to bake a loaf of bread.
Ideally, you’d BAKE the bread the night before, but it’s not required.
Once the bread has finished baking and has cooled, REMOVE it from the loaf pan and dice it into 1-inch cubes.
SPREAD evenly on a baking sheet and toast croutons at 425F for 10 minutes, or until dried out, crispy and golden.
ARRANGE diced squash on another baking sheet and toss with olive oil, salt and pepper. Roast at 425F for 25 minutes, tossing halfway through. Set cooked squash aside in a large casserole dish.
Meanwhile, ADD the ghee to a cast iron skillet and melt over medium-high heat. Add the onions, garlic and sage, and sauté until onions are soft and lightly browned, about 5-7 minutes.
ADD the ground sausage to the skillet and brown the meat, about 7 minutes.
SEASON with salt and pepper to taste.
ADD the sausage mixture to the squash, along with the toasted croutons.
TOSS gently to combine.
POUR the bone broth over the top, evenly distributing it throughout the stuffing.
DRIZZLE with melted ghee.
BAKE the stuffing at 350F for 30 minutes.
Optional: GARNISH with pomegranate seeds.
SERVE immediately. Enjoy!