Winter Squash Soufflé and Greens

Winter Squash Soufflé and Greens Recipe
Randy Mayor
The big, bold flavor of Swiss chard contrasts superbly with the creamy, buttery taste of the squash soufflé.

Yield:

6 servings (serving size: 1/2 cup souffle and 1/4 cup greens)

Recipe from

Nutritional Information

Calories 138
Caloriesfromfat 29 %
Fat 4.5 g
Satfat 2.1 g
Monofat 1.2 g
Polyfat 0.6 g
Protein 7.6 g
Carbohydrate 20.2 g
Fiber 2.2 g
Cholesterol 47 mg
Iron 2.3 mg
Sodium 370 mg
Calcium 215 mg

Ingredients

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
Cooking spray
2 quarts water
1/2 teaspoon salt
8 cups finely chopped Swiss chard or collard greens
1 teaspoon butter

Preparation

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.

Note:

October 2000
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