Winter Squash with Raisins and Sage
By GratefulSea
Ingredients
- 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 (1-pound) package silken tofu, drained
- 1/2 teaspoon fine sea salt (optional)
Details
Servings 8
Adapted from wholefoodsmarket.com
Preparation
Step 1
Preheat the oven to 400°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, purée 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.
Nutritional Info:
Per Serving: 170 calories (50 from fat), 6g total fat, 10mg sodium, 27g carbohydrates, (7 g dietary fiber, 4g sugar), 5g protein.
You'll also love
- Steak and Pasta Salad 0/5 (0 Votes)
- Buttermilk Mashed Potatoes 0/5 (0 Votes)
- Sausage And Leek Fusilli 0/5 (0 Votes)
- Blueberry Bacon Breakfast Burgers 0/5 (0 Votes)
- Whole 30 dessert (apple crisp) 3.3/5 (14 Votes)
- Pumpkin Chocolate Chip Muffin 5/5 (1 Votes)
- ZZ Cinnamon Raisin Biscuits a.k.a.... 0/5 (0 Votes)
- Oatmeal Cookies with Raisins 0/5 (0 Votes)
Review this recipe