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1
Preheat oven to 250 degrees F.
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2
Put bread on a baking sheet and bake, turning once, until dry and toasty but not browned, 10 minutes.
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3
Increase oven heat to 375F (190C).
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4
Coat a 9-by-13-inch baking dish with cooking spray or grease with butter.
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5
Put pepitas in a small dry skillet over medium-low heat.
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6
Toast, stirring occasionally, until lightly brown and fragrant, 4 to 5 minutes.
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7
Transfer to a large bowl.
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8
Heat 2 teaspoons butter and 2 teaspoons oil in a large nonstick skillet over medium heat.
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9
Stir in onion, celery and squash, cook, stirring often, until the onion softens, about 5 minutes.
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10
Transfer the vegetables to the bowl with the pumpkin seeds.
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11
Return the pan to medium heat, heat the remaining 3/4 teaspoon butter and 1 teaspoon of the remaining oil.
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12
Stir in mushrooms and apples, cook, stirring frequently, until softened, 3 to 5 minutes.
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13
Add tequila.
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14
(If the contents flame, cover the skillet immediately and set aside for 15 seconds or until the fire is out.)
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15
Continue to cook until most of the liquid has evaporated, 1 to 3 minutes.
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16
Transfer to the bowl.
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17
Add the toasted bread cubes, sage, cumin, salt and pepper into the vegetable mixture and stir well.
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18
Stir in broth to moisten.
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19
Spread into the prepared baking dish and press down without compacting.
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20
Drizzle with the remaining 1 tablespoon oil.
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21
Cover the dressing with foil and bake for 20 minutes.
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22
Uncover and continue baking until firm and lightly browned, about 28 minutes more.
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23
Cool for a few minutes and serve warm.
