Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
Cut or tear the bread into 1-inch cubes and spread evenly on two baking sheets.
Toast the bread in the oven until beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the squash and a few pinches of salt and pepper. Cook, stirring occasionally, until golden brown, about 6 to 8 minutes. Add 2 more tablespoons butter, apple, celery, and onion.
Cook, stirring frequently until the vegetables have softened, about 5 minutes. Add dates, thyme, sage, and the remaining 4 tablespoons of butter. Cook for another minute.
Add broth to skillet and stir to combine. Season with salt and pepper to taste and remove from heat and let cool slightly.
Pour the broth mixture, eggs and parsley over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
Enjoy!
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