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.