Creamiest Winter Squash with Raisins and Sage Recipe

Creamiest Winter Squash with Raisins and Sage Recipe

  • 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 (16 ounce) package silken tofu, drained
  • 1/2 cup fine sea salt (optional)
  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.
  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.
  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.
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