Butternut Squash and Shiitake with Pumpkin Seeds Dressing
- 1 pound sourdough bread 1 loaf, crusts removed, cut in 1/2-inch cubes, about 10 cups
- 13 cup pepitas (pumpkin seeds)
- 2 3/4 teaspoons butter divided
- 2 tablespoons canola oil divided
- 1 large onions chopped
- 2 stalks celery chopped
- 1 small butternut squash about 1 1/2 pounds, peeled, halved, seeded and diced
- 8 ounces mushrooms, shiitake stemmed, halved and thinly sliced
- 2 each apples, granny smith peeled and chopped
- 1/2 cup tequila
- 1 tablespoon sage freshly finely chopped
- 1 teaspoon cumin ground
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
- 1 cup stock reduced-sodium chicken or vegetable
- Preheat oven to 250 degrees F.
- Put bread on a baking sheet and bake, turning once, until dry and toasty but not browned, 10 minutes.
- Increase oven heat to 375F (190C).
- Coat a 9-by-13-inch baking dish with cooking spray or grease with butter.
- Put pepitas in a small dry skillet over medium-low heat.
- Toast, stirring occasionally, until lightly brown and fragrant, 4 to 5 minutes.
- Transfer to a large bowl.
- Heat 2 teaspoons butter and 2 teaspoons oil in a large nonstick skillet over medium heat.
- Stir in onion, celery and squash, cook, stirring often, until the onion softens, about 5 minutes.
- Transfer the vegetables to the bowl with the pumpkin seeds.
- Return the pan to medium heat, heat the remaining 3/4 teaspoon butter and 1 teaspoon of the remaining oil.
- Stir in mushrooms and apples, cook, stirring frequently, until softened, 3 to 5 minutes.
- Add tequila.
- (If the contents flame, cover the skillet immediately and set aside for 15 seconds or until the fire is out.)
- Continue to cook until most of the liquid has evaporated, 1 to 3 minutes.
- Transfer to the bowl.
- Add the toasted bread cubes, sage, cumin, salt and pepper into the vegetable mixture and stir well.
- Stir in broth to moisten.
- Spread into the prepared baking dish and press down without compacting.
- Drizzle with the remaining 1 tablespoon oil.
- Cover the dressing with foil and bake for 20 minutes.
- Uncover and continue baking until firm and lightly browned, about 28 minutes more.
- Cool for a few minutes and serve warm.
bread, pepitas, butter, canola oil, onions, stalks celery, butternut, mushrooms, apples, tequila, cumin ground, salt, black pepper, stock reducedsodium
Taken from recipeland.com/recipe/v/butternut-squash-shiitake-pumpk-51381 (may not work)