Creamiest Winter Squash with Raisins and Sage
Serves 8
Time 1 hr 30 min
Fragrant with fresh sage, orange zest and toasted pecans, this extra creamy roasted squash uses silken tofu as its secret ingredient. Watch our how-to video.
Special Diets:
Ingredients
- 1 (3 1/2-pound) butternut, acorn or kabocha squash
- 1/2 cup raisins
- 1/2 cup chopped pecans, toasted
- 1/4 cup roughly chopped fresh parsley
- 2 teaspoons chopped fresh sage
- Zest of 1 orange, removed in wide strips and roughly chopped
- 1 (1-pound) package silken tofu, drained
- 1/2 teaspoon fine sea salt
Method
Preheat the oven to 400°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.
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.
In the clean food processor, purée 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.
Nutritional Info:
Per serving: 170 calories (50 from fat), 6g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 27g carbohydrates (7g dietary fiber, 4g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (3 1/2-pound) butternut, acorn or kabocha squash
- 1/2 cup raisins
- 1/2 cup chopped pecans, toasted
- 1/4 cup roughly chopped fresh parsley
- 2 teaspoons chopped fresh sage
- Zest of 1 orange, removed in wide strips and roughly chopped
- 1 (1-pound) package silken tofu, drained
- 1/2 teaspoon fine sea salt