Butternut Squash and Shiitake with Pumpkin Seeds Dressing
1 loaf, crusts removed, cut in 1/2-inch cubes, about 10 cups
pepitas (pumpkin seeds)
about 1 1/2 pounds, peeled, halved, seeded and diced
stemmed, halved and thinly sliced
Granny Smith apples
peeled and chopped
freshly finely chopped
or to taste
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 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.