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Creamiest Winter Squash with Raisins and Sage

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

2 h servings 212 cals
Original recipe yields 8 servings

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Directions

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  1. 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. 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. 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.

Nutrition Facts


Per Serving: 212 calories; 8.3 g fat; 32.6 g carbohydrates; 7.6 g protein; 0 mg cholesterol; 5294 mg sodium. Full nutrition

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