Creamiest Winter Squash with Raisins and Sage

Fragrant with fresh sage, orange zest and toasted pecans, this extra creamy roasted squash uses silken tofu as its secret ingredient.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 212 Calories

Ingredients

• ½ cup raisins
• ½ cup chopped pecans, toasted
• 2 teaspoons chopped fresh sage
• 1 (3 1/2) pound butternut, acorn or kabocha squash
• ¼ cup roughly chopped parsley
• Zest of 1 orange, removed in wide strips and roughly chopped
• 1 (16 ounce) package silken tofu, drained
• ½ cup fine sea salt (Optional)

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds.

Step 2

Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.

Step 3

In the clean food processor, puree warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.