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Ingredients

1 (3 1/2) pound butternut, acorn or kabocha squash ½ cup raisins ½ cup chopped pecans, toasted ¼ cup roughly chopped parsley 2 teaspoons chopped fresh sage Zest of 1 orange, removed in wide strips and roughly chopped 1 (16 ounce) package silken tofu, drained ½ cup fine sea salt

Nutrition Info

211.8 calories carbohydrate: 32.6 g cholesterol: : - fat: 8.3 g fiber: 5.3 g protein: 7.6 g saturatedFat: 0.9 g servingSize: - sodium: 5294 mg sugar: 10.3 g transFat: : - unsaturatedFat: : -

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.
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.

8 servings

Fragrant with fresh sage, orange zest and toasted pecans, this extra creamy roasted squash uses silken tofu as its secret ingredient.