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.
Winter Squash Soufflé and Greens
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)
More From Cooking Light
Amount per serving
- Calories: 138
- Calories from fat: 29%
- Fat: 4.5g
- Saturated fat: 2.1g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.6g
- Protein: 7.6g
- Carbohydrate: 20.2g
- Fiber: 2.2g
- Cholesterol: 47mg
- Iron: 2.3mg
- Sodium: 370mg
- Calcium: 215mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
Winter Squash Soufflé and Greens Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining
- CUISINE: American, New American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Food Processor, Bake
- OCCASION: Autumn, Winter, Christmas, Kwanzaa, New Year's, Thanksgiving, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
More Recipes Like This
Food & Wine