Butternut Squash & Shiitake with Pumpkin Seeds Dressing
.
Yield
12 servingsPrep
20 minCook
70 minReady
116 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sourdough bread
1 loaf, crusts removed, cut in 1/2-inch cubes, about 10 cups |
* |
| ⅓ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sourdough bread
1 loaf, crusts removed, cut in 1/2-inch cubes, about 10 cups |
* |
| 79 | ml |
pepitas (pumpkin seeds)
|
|
| 14 | ml |
butter
divided |
|
| 3E+1 | ml |
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 |
*
|
| 231.2 | ml/g |
mushrooms, shiitake
stemmed, halved and thinly sliced |
|
| 2 | each |
Granny Smith apples
peeled and chopped |
|
| 118 | ml |
tequila
|
* |
| 15 | ml |
sage
freshly finely chopped |
*
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
salt
or to taste |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 237 | ml |
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.
