Butternut Squash & Pepita Dressing

Butternut Squash & Pepita Dressing

2 Reviews
From: EatingWell Magazine, October/November 2005

This rich, crunchy stuffing is the perfect side to the Southwestern turkey. Look for pepitas (shelled pumpkin seeds) at health-food stores and in the Southwestern aisle of gourmet markets. If you can't find them, substitute slivered almonds.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 1-pound loaf sourdough bread, crusts removed, cut in ½-inch cubes (about 10 cups)
  • ⅓ cup pepitas
  • 3 teaspoons butter, divided
  • 2 tablespoons canola oil, divided
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 small butternut squash, (about 1½ pounds), peeled, halved, seeded and diced
  • 8 ounces shiitake mushrooms, stemmed, halved and thinly sliced
  • 2 Granny Smith apples, peeled and chopped
  • ½ cup tequila
  • 1 tablespoon finely chopped fresh sage
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup reduced-sodium chicken broth


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  1. Preheat oven to 250°F. Place bread on a baking sheet and bake, turning once, until dry and toasty but not browned, 10 minutes.
  2. Increase oven heat to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.
  3. Place pepitas in a small dry skillet over medium-low heat. Toast, stirring occasionally, until lightly brown and fragrant, 3 to 4 minutes. Transfer to a large bowl.
  4. Heat 2 teaspoons butter and 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, celery and squash; cook, stirring often, until the onion softens, 4 to 5 minutes. Transfer the vegetables to the bowl with the pepitas.
  5. Return the pan to medium heat; heat the remaining 1 teaspoon butter and 1 teaspoon of the remaining oil. Add mushrooms and apples; cook, stirring frequently, until softened, about 4 minutes. Stir in tequila. (If the contents flame, cover the skillet immediately and set aside for 15 seconds or until the fire is out.) Continue cooking until most of the liquid has evaporated, about 2 minutes. Transfer to the bowl.
  6. Stir the toasted bread cubes, sage, cumin, salt and pepper into the vegetable mixture. Add broth; stir to moisten. Spread into the prepared baking dish and press down without compacting. Drizzle with the remaining 1 tablespoon oil.
  7. Cover the dressing with foil and bake for 20 minutes. Uncover and continue baking until firm and lightly browned, about 25 minutes more.
  • Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 228 calories; 6 g fat(1 g sat); 3 g fiber; 32 g carbohydrates; 6 g protein; 88 mcg folate; 3 mg cholesterol; 7 g sugars; 4,339 IU vitamin A; 12 mg vitamin C; 54 mg calcium; 2 mg iron; 477 mg sodium; 331 mg potassium
  • Nutrition Bonus: Vitamin A (87% daily value), Folate (22% dv), Vitamin C (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat (mono)

Reviews 2

November 27, 2011
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By: Loann
Yummy!!! I didn't have Tequila and forgot to buy it so I skipped the Tequila. Also, I left the bread in the oven for longer than 10 min until it's dry and crunchy. In addition to that, I didn't cover it with foil at all. It still turned out so yummy. Definitely a favorite side dish for Thanksgiving dinner in family from now on. Pros: Tasty!!! Cons: Long list of ingredients
October 28, 2010
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By: cgluna1969
I made this Saturday for a Harvest Dinner and really loved it! Great mix of textures with the crunchy pepitas, soft butternut squash, and toasty bread. I made it gluten free with Pamelas gluten free bread mix. Everyone loved it!
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