Butternut Squash & Pancetta Stuffing

Ingredients

• 1/2 lb. pancetta diced
• 3 Tbsp. Bertolli^® Cooking Olive Oil
• 4 stalks celery chopped
• 1 cup shallots, finely chopped
• 1 large butternut squash, peeled, seeded, and cut into 1/2" cubes
• 2 Tbsp. rosemary leaves, minced
• Salt and fresh ground pepper, to taste
• 9 cups sourdough bread, cubed
• 2 cups chicken broth
• 1 cup beef broth
• 1/2 cup Parmesan cheese grated
• Bertolli^® Olive Oil Spray Extra Light Taste