Winter Squash Soufflé and Greens

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