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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

chefwannab1's Review

chefwannab1
February 13, 2014
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.

SusanK99's Review

lynnkr
March 03, 2013
We found there was not a lot of taste, but feel it would be a great side dish.

CharlygirlRN's Review

1cookfromBrea
December 22, 2012
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!!!

khampcook's Review

abryan716
June 11, 2012
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.

lynnkr's Review

chickenbliss
January 26, 2012
had no flavor and consistancy was gummy, don't think I cooked it right

abryan716's Review

ESCAPE
January 16, 2012
I followed the recipe exactly - using fontina cheese as called for. It rose well and had a really nice flavor and texture! Would definitely make again - a healthy and satisfying side dish.

chickenbliss's Review

SusanK99
December 31, 2011
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!

1cookfromBrea's Review

khampcook
February 18, 2011
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.

ESCAPE's Review

CharlygirlRN
February 11, 2011
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.