Creamiest Winter Squash with Raisins and Sage

Creamiest Winter Squash with Raisins and Sage

Serves 8
Fragrant with fresh sage, orange zest and toasted pecans, this extra creamy roasted squash uses silken tofu as its secret ingredient.
  • 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 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 (optional)
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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, 10mg sodium, 27g carbohydrates, (7 g dietary fiber, 4g sugar), 5g protein.
Special Diets: 

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. See our Terms of Service.

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