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Butternut Squash and Shiitake with Pumpkin Seeds Dressing

 

.
14

Yield

12

servings

Prep

20

min

Cook

70

min

Ready

116

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

1 pound sourdough bread
1 loaf, crusts removed, cut in 1/2-inch cubes, about 10 cups
*
cup pepitas (pumpkin seeds)
2 ¾ 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 Granny Smith apples
peeled and chopped
½ cup tequila
*
1 tablespoon sage
freshly finely chopped
*
1 teaspoon cumin
ground
1 teaspoon salt
or to taste
¼ teaspoon black pepper
freshly ground
*
1 cup stock
reduced-sodium chicken or vegetable

Directions

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 375℉ (190℃). 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 ¾ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 6054% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 269mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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