Creamiest Winter Squash with Raisins and Sage recipe
All Recipes Best Recipe Trusted Brands: Recipes and Tips Whole Foods MarketIngredients
- 1 (3 1/2) pound butternut, acorn or kabocha squash ½ cup raisins ½ cup chopped pecans, toasted ¼ 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 ½ cup fine sea salt
Nutrition Info
- 211.8 caloriescarbohydrate: 32.6 gcholesterol: : -fat: 8.3 gfiber: 5.3 gprotein: 7.6 gsaturatedFat: 0.9 gservingSize: -sodium: 5294 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Creamiest Winter Squash with Raisins and Sage
Directions
-
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.
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, 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.