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Winter Squash Soufflé and Greens

Randy Mayor
Yield 6 servings (serving size: 1/2 cup souffle and 1/4 cup greens)
The big, bold flavor of Swiss chard contrasts superbly with the creamy, buttery taste of the squash soufflé.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.