Creamiest Winter Squash with Raisins and Sage
Silken tofu blends into roasted winter squash for a lush, velvety mash punctuated by bright orange zest, aromatic sage, and toasty pecans. Sweet raisins add pops of chew and contrast, making this side both comforting and layered with flavor. Serve Creamiest Winter Squash with Raisins and Sage for holiday tables or cool-weather dinners alongside roasted meats or grain-centric mains.
- Prep20 mins
- Cook1 hr 15 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F. Place the whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 places shows the flesh is very tender, about 1 1/4 hours. Let cool until easy to handle. Remove and discard the skin and seeds.
- 2
Meanwhile, pulse the raisins, pecans, parsley, sage, and orange zest in a food processor until finely chopped, then transfer to a bowl; wipe out the food processor.
- 3
In the cleaned food processor, puree the warm squash and tofu until very smooth and creamy. Reheat in a medium pot over medium heat if needed. Transfer to a large bowl or platter, sprinkle the raisin-sage mixture over the top, and serve.
- Calories 410.76 kcal High
- Protein 15.22 g Good Source
- Carbs 37.02 g Moderate
- Total Fat 24.99 g High
- Saturated Fat 3.67 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 198.21 mg Moderate
- Fiber 7.69 g Good Source
- Sugar 12.11 g High
- Added Sugar 0.0 g Low Source
- Calcium 133.79 mg Moderate
- Iron 2.79 mg Moderate
- Potassium 1090.73 mg Good Source
- Vitamin A 1094.77 mcg_rae Good Source
- Vitamin C 44.62 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
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