The big, bold flavor of Swiss chard contrasts superbly with the creamy, buttery taste of the squash soufflé.

Recipe by Cooking Light October 2000

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Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

138 calories; calories from fat 29%; fat 4.5g; saturated fat 2.1g; mono fat 1.2g; poly fat 0.6g; protein 7.6g; carbohydrates 20.2g; fiber 2.2g; cholesterol 47mg; iron 2.3mg; sodium 370mg; calcium 215mg.