Butternut Squash & Pepita Dressing
From EatingWell: 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.
- 1 1-pound loaf sourdough bread, crusts removed, cut in 1/2-inch cubes (about 10 cups)
- 1/3 cup pepitas
- 3 teaspoons butter, divided
- 2 tablespoons canola oil, divided
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 small butternut squash, (about 1 1/2 pounds), peeled, halved, seeded and diced
- 8 ounces shiitake mushrooms, stemmed, halved and thinly sliced
- 2 Granny Smith apples, peeled and chopped
- 1/2 cup tequila
- 1 tablespoon finely chopped fresh sage
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup reduced-sodium chicken broth
- Preheat oven to 250 degrees F. Place bread on a baking sheet and bake, turning once, until dry and toasty but not browned, 10 minutes.
- Increase oven heat to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- 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.
- 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.
- 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.
- 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.
- Cover the dressing with foil and bake for 20 minutes. Uncover and continue baking until firm and lightly browned, about 25 minutes more.
Tips & Notes
- 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.
Per serving: 232 calories; 6 g fat (1 g sat, 3 g mono); 3 mg cholesterol; 32 g carbohydrates; 6 g protein; 3 g fiber; 449 mg sodium; 298 mg potassium.
Nutrition Bonus: Vitamin A (90% daily value), Folate (27% dv), Vitamin C (20% dv), Iron (15% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 fat (mono)
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- 8 or more
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 1 hour or less
- October/November 2005