Butternut Squash Pepita Dressing

Ingredients

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

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