Recipe information
Ingredients for - Creamiest Winter Squash with Raisins and Sage
1. Butternut, acorn or kabocha squash - 1 (3 1/2) pound
4. Roughly chopped parsley - ¼ cup
6. Zest of 1 orange, removed in wide strips and roughly chopped - 2 teaspoons
8. Fine sea salt (Optional) - ½ cup
How to cook deliciously - Creamiest Winter Squash with Raisins and Sage
1. Stage
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. Stage
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. Stage
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.
