Preheat oven to 400°. Drizzle a 3-quart rectangular baking dish with 1 tablespoon olive oil; set aside. Spread French bread cubes on a large rimmed baking pan. Bake 10 to 15 minutes or until toasted.

Toss butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper; roast on another baking pan for 12 to 15 minutes or until tender; set aside.

Prepare stuffing mix: Microwave stuffing mix, hot water, and ½ cup butter or margarine in a microwaveable bowl; cover. Microwave on HIGH for 5 to 6 minutes or until heated through. Fluff with a fork.

Heat remaining ¼ cup butter and 2 tablespoons olive oil in a large skillet. Add celery, leek, ½ teaspoon salt, and ½ teaspoon pepper. Cook 6 minutes; stir in chopped sage and minced garlic. Remove skillet from heat; add white wine. return to heat; simmer 30 seconds. Remove from heat.

Combine bread cubes, squash, stuffing, celery mixture, and dried cranberries in a large bowl. Transfer to prepared baking dish. Top with additional sage leaves, if desired. Bake, uncovered, 20 to 25 minutes or until heated through and top is golden brown. Sprinkle with caramelized pecans, if desired.