Creamiest Winter Squash with Raisins and Sage
"Fragrant with fresh sage, orange zest and toasted pecans, this extra creamy roasted squash uses silken tofu as its secret ingredient."
- Serves: 8 persons
- 1(3 1/2) pound butternut, acorn or kabocha squash
- ½cup raisins
- ½cup chopped pecans, toasted
- ¼cup roughly chopped parsley
- 2teaspoons chopped fresh sage
- Zest of 1 orange, removed in wide strips and roughly chopped
- 1(16 ounce) package silken tofu, drained
- ½cup fine sea salt (optional)
Step 1Preheat 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.