Ingredients

• 1 small butternut squash (about 2 pounds)
• 1 tbsp canola oil
• 6 oz silken tofu
• 1/4 cup maple syrup (or honey)
• 1/2 cup orange juice
• 1/2 cup vanilla-flavored soymilk
• 2 tbsp grated orange zest
• 1/2 cup raspberries (or other seasonal fruit)
• 1/8 tbsp grated nutmeg

Instructions

1. Preheat oven to 350°F. Brush squash with oil. Bake 1 hour and 20 minutes or until tender. Cool. Cut squash in half, scoop out seeds, and discard. Scoop out 1 cup flesh and transfer to a blender or food processor. Add tofu, syrup, orange juice, soymilk, and orange zest and process until smooth. Spoon equal portions of berries into chilled dessert cups. Pour cream over fruit and sprinkle nutmeg over top. Chill 30 minutes.