Ingredients

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
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.



EatingWell Free Trial Issue!

Description

View Full Recipe