Name: Creamiest Winter Squash with Raisins and Sage
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butternut, acorn or kabocha squash - 1 (3 1/2) pound; Raisins - ½ cup; Chopped pecans, toasted - ½ cup; Roughly chopped parsley - ¼ cup; Chopped fresh sage - 2 teaspoons; Zest of 1 orange, removed in wide strips and roughly chopped - 2 teaspoons; Silken tofu, drained - 1 (16 ounce) package; Fine sea salt (Optional) - ½ cup

Ingredients for - Creamiest Winter Squash with Raisins and Sage

1. Butternut, acorn or kabocha squash 1 (3 1/2) pound

2. Raisins ½ cup

3. Chopped pecans, toasted ½ cup

4. Roughly chopped parsley ¼ cup

5. Chopped fresh sage 2 teaspoons

6. Zest of 1 orange, removed in wide strips and roughly chopped 2 teaspoons

7. Silken tofu, drained 1 (16 ounce) package

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.