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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.