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Creamiest Winter Squash with Raisins and Sage
- 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
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.
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- 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
