6 servings (serving size: 1/2 cup souffle and 1/4 cup greens)
1 butternut squash (about 2 3/4 pounds)
1/2 cup 1% low-fat milk
1/3 cup (1 1/3 ounces) shredded fontina cheese
1/4 teaspoon salt
1 large egg
1 large egg white
2 quarts water
1/2 teaspoon salt
8 cups finely chopped Swiss chard or collard greens
1 teaspoon butter
How to Make It
Preheat oven to 375°.
Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Peel squash. Mash pulp. Set aside 2 cups pulp, reserving remaining pulp for another use.
Combine 2 cups squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into a 1-quart soufflé dish coated with cooking spray. Place soufflé dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375° for 40 minutes or until puffy and set.
While squash is baking, bring 2 quarts water and 1/2 teaspoon salt to a boil in an 8-quart stockpot or Dutch oven. Add Swiss chard; cover and cook 8 minutes. Drain well; toss with butter. Serve immediately.
I cooked it exactly to specification and although it tasted good, it came out more the consistency of a mashed potato, or even pudding consistency. I guess I was looking for something lighter, airier and more like a typical soufflé. I made with sautéd spinach and mushrooms and those were great. I too feel like it must be missing something that would make it puffy and light.
Made this for Thanksgiving, Did not have Fontana cheese, but used another italian cheese that melted really well. Switched the Collard Greens for Broccoli Rabe. Came out very well. Going to be making for Christmas!!!
Definitely no puffing on my end. Hard to find a 1 qt. souffle dish and don't know if that would make a difference. I felt like it lacked herbal flair, so ran out to the garden and put some sage on the top. Definitely a good combo. I would try it again with the sage in it and maybe something else to make it lighter and less moist.
I used sharp cheddar and it doesn't really souffle but it was quite good. Then I added green chiles to the leftovers and served with pinto beans, cottage cheese and salsa for "tamale pie". That was GOOD!
Used individual ramekins and souffles did set, but didn't puff much. Very light though and will make again when I have Fontina cheese. Used alternative cheese and outcome was good, but could be outstanding w/cheese better suited to pair w/squash. Very satisfied w/overall taste & texture.
I guess I expected it to get" puffy and set". I have tried it 3 times now and can never get it to puff up. It tastes good. But puff up it will not. I had never cooked a souffle and wonder if a step was left out.
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